How To Eat A Portabella Like A Hedonist

We have been eating with a vengeance, of late. I promise after this post I won't mention it again, but I've been gone for more than three weeks, eating rice and beans on friends' couches. So when we were driving to the beach last night and saw a sign for Fresh Sweet Corn, we couldn't resist stopping.

Kerstin had a great idea for a cilantro corn dish, which sent us to the market for fresh ingredients. While I was there I saw some big, fat portabella mushrooms that I couldn't stop my hands from fondling. When we brought them home I didn't have the willpower to cut my babies up, so I pan seared them whole, stuffing them with a bit of garlic. I sautéed some farmer's market zucchini in lemon juice and topped with avocado mousse.

Lemme tell ya, it was p-a-r-a-d-i-s-e.

After cooking the mushrooms in olive oil for about five minutes I covered the pan and let all the juicy goodness stew in there until they were tender and rife with flavor.

The mousse was half an avocado, two cloves of garlic, a pinch of sea salt, olive oil and lemon juice and a half teaspoon of umeboshi vinegar food processed together.

I served the portabellas on some wild rice from yesterday's dinner, leaned the zucchini spears on them, dolloped with mousse and served the cilantro corn on the side. Not only was it a decadent and gorgeous plate, it was one of the most delicious macro meals I've ever had. I may never slice up my portabellas again. They retain so much flavor and have such a satisfying texture to them when cooked whole.

We Judged This Book By its Cover

We got a book, because it looked delicious. And let me tell you—it is friggin' delicious. The recipes in love, eric & sanae are from two genius macro minds. These people can cook macro like it's their jobs...well, I guess it is...
Check it: Whole wheat filo dough wrapped snug around ginger cauliflower, sautéed portabello mushroom stuffed with garlic/carrot/onion millet, drizzled with golden beet sauce. Wowza. I mean...seriously... What a delight.

I had a great meal in Minneapolis with D and MB, as well. I was there doing research for most of the week, eating rice and beans on my own. Thankfully they saved me with whole buckwheat groats, caramelized onion/mushroom sautée, honey vinaigrette beets and a garlic avocado "mousse" We started with brown miso soup and a light salad. Really a grand meal.

Macro is so much easier now that we are armed with some creative recipes and a second wind of energy. Last night we went out for Portugese food, which was a bit of a cheat, but not too much. It's all about balance, right!