Monday, August 8, 2011

Celebrate National Farmers' Market Week

Time for a Celebration - this week is  
National Farmers' Market Week  
Come on out to  the East Goshen Farmers' Market this week to show your support to all of our local farmers and producers!!! 

What better way to celebrate than to use our blog to give you a week's worth of recipes featuring the amazing products offered at our farmers' market. Today we're featuring a delicious recipe for Portobello Burgers with a Lemon Basil Mayonnaise - so simple, so nutritious - you're going to love this burger! Mushrooms are low in calories and a rich source of potassium, antioxidants and trace elements including selenium and copper.

Never work with portobellos before - it's simple - they're just giant mushrooms - and when marinated and grilled have a beefy texture reminiscent of meat. Meet a portobello from Avello Mushrooms!
Step 1 in working with a portobello is to remove the stem and discard - easy! This photo shows the gills of the portobello. 
I prefer to remove the gills before marinating - it's simple - you can use a spoon or melon ball scoop to remove the gills - this photo shows the before and after.
To clean the portobellos use a dry paper towel to wipe free of debris.
This recipe uses Shellbark Hollow's Provencal Marinated Goat Cheese - I like adding some of the marinating oil to the portobello marinade.
The recipe also calls for Herbes de Provence - a mixture of herbs containing thyme, savory, marjoram, rosemary, fennel and lavender - the goat cheese is marinating with this blend as well.
Lemon zest accentuates the flavor of the herb blend nicely.
And, these Challah Rolls from Wild Flour Bakery hold the grilled portobellos beautifully!
 Portobello Burger with Lemon Basil Mayonnaise
Serves 4
Portobello Burger Ingredients
4 Avello portobello mushrooms
1/4 cup olive oil
1/4 cup white wine vinegar
2 tsp. herbes de Provence
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
zest and juice of one lemon
one garlic clove, minced

Basil Mayonnaise Ingredients
1/3 cup mayonnaise (light mayo works just fine)
1/4 cup fresh basil from any of our amazing produce farmers, chopped
zest from 1/2 lemon
1 Tbsp lemon juice

Shellbark Hollow Provencal Marinated Chevre
Generous slices of tomatoes, from Blueberry Hills Farm or Taproot Farm
Wild Flour Baker Challah Rolls

Prepare the mushrooms by de-stemming, removing the gills and wiping clean. In a gallon sized plastic bag combine the olive oil, vinegar, seasonings, zest and garlic. I like to add some of the oil from the jar of cheese - it's so flavorful - no need to waste it! Add the whole, cleaned mushrooms and toss to coat in the marinade mixture.  Allow the mushrooms to marinate about an hour. 

While the mushrooms marinate prepare the basil mayonnaise by combining all of the ingredients.

Prepare the grill, setting the temperature to medium high. Remove the mushrooms from the marinade and grill about 5 minutes per side. Grill the challah rolls to toast. Remove the portobellos from the grill and top with the marinated chevre cheese - I add the cheese after removing from the grill so as not to lose a smitch of the oozy-cheesey goodness to the hot coals. 

Place a grilled portobello on the grilled challah roll, top with a slice of tomato and a slather of basil mayonnaise - enjoy! Serve the burgers with some grilled baby zucchini from Taproot Farm and a fresh salad.

1 comment:

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