- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.eVyALSMd.dpuf born and raised: Stuffed and Stacked

Tuesday, October 12, 2010

Stuffed and Stacked

I suppose we are moving into Autumn, but this 90 degree weather certainly is no indication of that.  I can tell that the seasons are shifting- I am all of a sudden waking up before the sun, and the plants are starting to shed.  The plants seem a bit confused.  We are still getting tomatoes and summer squash, even though the plants look like they are ready to be composted.  We are still getting basil too.  I want to make the most of this strange growing season, but I really want to be eating soup and starch and fungi.
For now we are combining the two, and embracing our summerfall limbo.
Stuffed mushrooms.  Or, rather: Stacked mushrooms.
I started by caramelizing red and yellow onions with a little olive oil and a little maple syrup.
When the onions looked beautiful I piled them on the upturned underbellies of portobello mushrooms. On top of that a thick slice of tomato, and some fresh local goat cheese. I drizzled a little balsamic and and olive oil over all of it, and of course, salt and pepper.

In the oven they go at 375º-ish, for 30-ish minutes, until the cheese browns a bit.

We ate our mushroom with fresh greens and some garlic bread.

Nick gave dinner two thumbs up. Success.

No comments:

Post a Comment