Whenever I have portobello or
flat mushrooms on hand I always seem to go to my default recipe - marinated in a sweet balsamic dresssing, grilled, and then served any of a number of ways: sliced into chunky strips strewn over a salad, squished between a
bun with lots of
toppings... When I've found a recipe I love I get it into my head that nothing else I make with that ingredient will be as good and so I stick to the tried and tested.
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