Food tips

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Grilled Portobella Mushrooms with Mango Chutney Recipe

	Category	BBQ Recipes
	Views	62
	Ratings	5

Ingredients And Procedures

4 Portobella mushrooms 1

-large ripe mango 1 Red bell pepper 1 jalapeno

-pepper (optional) -soy sauce vinegar 1 ts Miso 1 bunch arugula

-lettuce Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar. Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. The original recipe is in Vegetarian Times, probably sometime last summer. Enjoy! - Dave Garland

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<h1>Grilled Portobella Mushrooms with Mango Chutney</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Portobella mushrooms 1 <P>-large ripe mango 1 Red bell pepper 1 jalapeno <P>-pepper (optional) -soy sauce vinegar 1 ts Miso 1 bunch arugula <P>-lettuce Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar. Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. The original recipe is in Vegetarian Times, probably sometime last summer. Enjoy! - Dave Garland <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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