I usually buy other types of mushrooms, but portobellos are perfect for
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I tried blue ouster and lion's mane for the first time and absolutely loved them I always hated mushrooms, but have been trying to eat them more. Lion's mane in ramen is next level
for me it's the classic aioli sauce, red bell pepper, portobello, bun.
edit: just realized vegan. there's vegan aioli recipe without egg yolk instead using: soy milk, any sunflower, olive, or canola oil, and possibly corn starch if you need to thicken it.
If I add leafy greens, arugula is my go-to.
Radicchio doesn't get enough love too.
Brush them suckers with canola oil, salt, pepper, garlic powder. Broil the cap side for a few minutes, flip them, broil the other side for a couple of minutes. Put mozzarella (or an appropriate vegan cheese substitute) on, broil again until the cheese is browning. Serve on buns slathered with pesto (vegan pesto is easy, either leave the Pecorino Romano out or substitute it with nutritional yeast).
Soup
With a ridiculously exaggerated Italian accent, of course.
It's not a real Italian word so the Italians won't do it for you. You've gotta really ham it up.