First off, let's agree to call it a really good mushroom sandwich instead of a BLT. The liberal use of liquid smoke gives the mushrooms a smoky flavor that reminds you of bacon. Pair these mushrooms with a good summer tomato and some lettuce on toasted bread and you have a very good sandwich. Because of my desire to cut out as much fat as possible I didn't put mayonnaise on my sandwich. We used mustard, honey and Greek yogurt that we mixed together.
The recipe is very simple:
1/4 cup liquid smoke
1/4 cup maple syrup
1 teaspoon salt
Use real maple syrup, not the type that you put on your pancakes. Mix the liquid smoke, maple syrup and salt together. Cut the portobello mushroom caps into quarter inch slices and lay them in a shallow dish that as been filled with the marinade. Let the mushrooms set for 15 minutes and then turn them over for another 15 minutes. The original directions say to fry the mushroom strips in oil, but again because I'm cutting out oil I used just a quick spray of Pam, and then added the marinade as I cooked the mushrooms in order to keep them from sticking to the pan. Make sure your pan doesn't get too hot, or all the sugar in the maple syrup will start to burn. Once the mushrooms look slightly like strips of bacon it's time to assemble your sandwich and enjoy .
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