Taking full advantage of the mushroom season, I decided to treat myself to a nice lunch today. I am all alone, working from home, so this was totally called for. I told you before about my feelings about making something nice just for myself…if starting the oven for just one mushroom is not commitment, well, I don’t know what it is.
Take one large Portobello mushroom, pull out the stalk, rub it with olive oil, salt and pepper. Heat up the oven and put the mushroom, top up, on a baking sheet. Keep it in there for about 10 minutes, until soft, but still firm. Fill it up with the cheese of your choice- goat cheese in my case- and leave it in the oven until the cheese melts into perfection, for about five additional minutes. In the meantime, burn some red pepper and pinoli to top the ‘shroom when it’s sizzling hot, just out of the oven. Add some freshly cut chives for a bit of flair. Next to this, I had a small raw broccoli salad with olive oil, balsamic vinegar, salt & pepper and some crunchy pinoli. With the mandatory glass of wine. White wine from Luxembourg, absolute bliss. That was it, I’m now making Turkish coffee and prepare to dive back in again.
the pickled spruit. 