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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Portobello cheese steak
Portobello “Philly Cheese Steak” Sandwich
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
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Avocado Club Sandwich with Marinated Portobello Mushrooms
Avocado Club Sandwich with Marinated Portobello Mushrooms
garnishes
Using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms. in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. whisk to combine.
Gently arrange the mushroom sliced flat in the baking dish to absorb the marinade. cover and store in the fridge for 2 hours. remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
To serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes.
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Mediterranean Chopped Salad with Tomatoes, Peppers, Feta and Basil
Mediterranean Chopped Salad with Tomatoes, Peppers, Feta and Basil
Place onions in a small bowl and cover with cold water. Set aside. Combine tomatoes and peppers in a colander set over a bowl and season with 1/2 teaspoon kosher salt and a few grinds black pepper. Allow to rest at room temperature for 20 minutes. You should end up with about 2 tablespoons juice in the bowl. If excess juice is collected, discard all but 2 tablespoons.
Add mustard and vinegar to vegetable juices. Slowly whisk in olive oil. Add tomatoes, peppers, cheese, drained onions, and basil to bowl and toss to combine. Season to taste with salt and pepper and serve.
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