Today I got off work late and exhausted! There was no way that I was going to cook an elaborate dinner. On my way home I called my daughter to go over new dinner plans, I remembered that I had some mushroom caps in the crisper. All they needed was a quick marinade. As I was on my way home, my daughter put together the marinade for me. She came up with a concoction of balsamic vinegar, minced garlic, salt, and olive oil. She put them in a freezer bag and let them soak up the liquid.
When I finally arrived home to my children (and my oh so wonderful yoga pants) I got to work. Since she had done the hard part for me, my job was super easy. I put those beautiful smelling mushroom caps in a pan and let them cook. Cook time depends on how crispy we want the caps. I cook mine over medium-high heat turning them every so often. My son and I like ours crispy so I cook ours for approximately 20-25 minutes. My husband and daughter’s mushroom only cook for 15 minutes since they prefer theirs not so crispy.
After the mushrooms are finished cooking, I just slap them on a bun (or in a lettuce wrap) with my favorite veggies and condiments, and we are good to go. I topped mine with tomatoes, cucumber, and purple cabbage then wrap it in romaine.
For the Marinade For the toppings
- 1/4 c balsamic vinegar Lettuce
- 1/4 c olive oil Tomato
- 2 tbs minced garlic Cucumber
- rosemary Shredded Cabbage
- salt to taste
Put the mushrooms in a freezer bag with the marinade and let it soak for a minimum of 30 minutes.
Cook the mushrooms to desired tenderness and add toppings.