Day 3 - Mah-velous Mushrooms

You've seen them. You've bought them. You've tried to do something with them and it didn't work. You know what I mean - those gorgeous large portobello mushrooms that are available in every market stand and you try to make them as good as those in a restaurant...but roasting for 50 minutes just isn't your thing. I know, I know - I've been there. That is, until I threw a great marinade together...

Brush dirt and dust off two large portobello MUSHROOMS and set them, cap-side down, into a mix of BALSAMIC VINEGAR, a spoonful of OLIVE OIL, two crushed cloves of GARLIC, some chopped BASIL and a good sprinkle of SALT and PEPPER. Let marinade while you vacuum, fold laundry and wash that spot off your ceiling. Then, pop into a 400 degree oven for 15 minutes, flip, and roast for another 10. Serve sliced in a bed of fresh or sauteed SPINACH or other bitter green, and add a dollop of crumbled BLUE CHEESE. There, now isn't that better? Well, I guess it's even better with a glass of Pinot Noir or a fruity Sauvignon Blanc...

Another wonderful version often used by my aunt is to replace the vinegar with teriyaki sauce, and then throw on the grill. Also perfect sliced and mixed with other grilled veggies, such as red peppers and zucchini, then drizzled with tahini.