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Tag: mushrooms

Tuscan Portobello Melt: Cookbook Review

Zoe’s Take:
8.5/10

Oh, this is really good. If you like vegetables and you like grilled cheese, this sandwich is definitely for you. It has everything, melty cheese, roasted vegetables and lots and lots of butter. What’s not to like?

Eric’s Take:
9/10

I knew this recipe was going to start off good when it called for roasting the veggies. Then, it had me toast the inside of the bread before building the sandwich….um..yes! The combination of herbs and mustard was a surprise, but it all worked really well. My only complaint is that the veggie mixture is very messy before the cheese gets a chance to melt. That caused a lot of spillage in the pan. The little bit of balsamic started to burn a bit and it added a bitter bite or two. Overall loved this recipe!

April 9, 2019
Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

In case you didn’t already know, the term confit is usually applied to meat, especially to duck. It means that the item being cooked is being cooked in its own fat. The meat is cooked very slowly, and is seasoned while it cooks. The meat is then preserved by letting it cool down and stored in its own fat.

You may be thinking, “How can I make a confit from butternut squash? It doesn’t have its own fat!” Well, if you’re a really traditional chef, you can’t. But if you know me, you already know that I am not in any way a traditional chef. In recent years, the term “confit” has been used as both descriptive of the food and an action.

To be frank, to confit is to Cook a food in fat until it is incredibly tender and delicious.

So that’s what we did here. But combining a long used technique with a new definition, we’ve created a crazy tender, highly flavored butternut squash topping that you can use for whatever suits your needs. Just make it. It’s worth it. Trust me.

Find the recipe here!

November 13, 2018
Bob’s Burgers Burger Book #3

I’ve Created A Muenster Burger

Perfect patties topped with sauteed mushrooms and smothered in muenster cheese.

Zoe’s Take:

7/10

I was really excited about this burger and I was sadly disappointed by it. What this burger lacked was crunch. I think butter lettuce and green leaf lettuce are both good choices, but they’re not crunchy enough to be the only crunch in this burger. The muenster cheese sandwiching the sauteed mushrooms is amazing. I hate when my burger toppings just fall off, but the cheese acts as an anchor, holding the mushrooms in place. In fact, not a single one fell off my burger. I wish there was some acidity to the burger though, a tomato slice would have been nice, or some crunchy red onions. I also definitely recommend adding salt to your mushrooms.

Eric’s Take

7.5/10

Mmmm…Cheeeeeesssseee…. This burger was really good. I agree though that this burger lacked a lot of texture. It was very one note and soft. The butter with the mushrooms added a wonderful flavor and the cheese was great. Some additional flavor would have rounded out the burger. Seasoning the mushrooms is a must. I also would recommend some sweet/Spanish onion with the mushrooms. This burger lost its points on flavor. I found the ingredients the easiest to source and prep so far, this is definitely a really good recipe for a quick dinner.

October 17, 2018