Gimme some suggestions for mushrooms

[GotRivered?]

Your in luck... I already had this one written up

[ QUOTE ]
Mushroom Quesadillas

Tablespoon of butter - more if you like butter
10 Medium sized mushrooms sliced (Or whatever mushroom you can find sliced thin)
1/4 of a Mayan Sweet Onion sliced thin
1/2 cup of red wine
4 slices of muenster cheese (best melting cheese)
4 slices of white american cheese (you can just use muenster if you want)
1 large burrito sized tortilla

Sautee Mushrooms and onions in butter (lightly salt towards end)
Add red wine and simmer till it reduces

Layer different cheeses on opposite sides of a tortilla (you will be folding it in half)
Remove ingredients with a spatula or fork or strain out some of the liquid - avoid getting excess liquid in the tortilla
spread ingredients across, fold over and toss on a clean, dry frying pan and cover
Place on low heat to melt cheese and lightly brown the outside of the tortilla. You want the tortilla still soft and foldable but a little crisp on the outside.

This recipe is almost a carbon copy of some quesadillas i get at in NYC at an expensive restaurant

[/ QUOTE ]

[MikeNaked]

Eat em in a PBJ sandwich or make some tea with em.

[Klompy]

Yumm, never thought about cooking port mushrooms any of the above ways before, I'm gonna have to try it.

I dont think you can go wrong just simply using butter, and garlic salt. Brush it on several times while they're grilling.

[miajag]

Jack,

The people who suggested marinating it and grilling it up like a steak are right on. I'm about as far from vegetarian as you can get and I still think a grilled marinated portobello is F'in delicious.

[offTopic]

Jack:

I haven't tried this yet, but having had eggplant parmigiana recently, I was wondering why I shouldn't be able to make it with port caps instead of eggplant. If it happens soon enough, I'll post the results back in this thread.

[JasonK]

[ QUOTE ]

mushrooms sauteed with garlic and butter are always good too.

[/ QUOTE ]

mmmmm, drool

[econophile]