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Nov 04

Cooks’ Club Challenge : Grilled Portabello Mushroom Sliders with Blue Cheese

Portabello Mushroom & Blue Cheese Sliders

 

 

 

Hello, hello one and all.

This week has been a very good week for me. The creative juices are flowing and the enthusiasm has returned with gusto. I have been very much encouraged with my pictures lately, which is what’s spurring me on. I remember all but giving up in late August going, “… oh, what’s the point?”, referring to my bad bad photography. I had a rough two months after because I didn’t see the point in posting food articles when I did not have the pretty pictures to back them up with. However, that is all slowly changing and I am actually doing the homework by trawlling the internet looking for tips and pointers when it comes to food photography. In particular, I found this article to be most helpful.

 

 

I have always struggled with wrapping my head round ‘appature‘, ‘shutter speed‘ and the numbers that go with them. Also my colours turn out all wishy-washy … or just plain gray. I have started shooting my pictures closer to open windows now tho, and at times I use a big white canvas easel as a reflector. Works wonders! I still have a lot to learn, especially in the depth of field department; my photos don’t always turn out as sharp as I’d like them to.

 

 

Anyway. this month on the Cooks’ Club Challenge hosted, as always, on Taste.com.au, it is all about vegetarian dishes. Nice. I have always wanted to feature more vegetarian dishes on my site but never do. Initially, I thought I could feature this Indonesian dish as part of the dish of choice, but then I remembered it contained dried shrimp. Hence, the sliders today instead. 

 

 

 

Portabello Mushroom & Blue Cheese Sliders2

 

 

 

These delectable bites were inspired by numerous visits to Burger Bar, an outlet here in Amsterdam that sells burgers made to order. You get to choose the type of beef (Irish beef, Angus or Kobe Wagyu), the size of the patti and all the accompanying toppings your heart desires. The one and only vegetarian option involves a large portabello mushroom topped with melted cheese and salad greens. My version today uses the same mushroom topped with melted blue cheese, red onions (gotta have red onions on burgers!) and tomatoes. However, in case you are wondering, no, I did not fry my own fries. R. Happened to return home with a bag of them and I grabbed some off him. Perfect timing.

 

 

 

Ingredients: 

  • Portabello mushrooms
  • 1 tbsp butter per mushroom
  • pinch of salt
  • blue cheese of choice (Stillton, Roquefort, Danish Blue)
  • lettuce leaves
  • red onion rings
  • tomatoes
  • buns

 

 

This is not a complicated meal, and I intentionally made it so because this post was more about me practicing my photography than anything else. Simply heat up the gridle and lightly oil it. Sprinkle some salt and add a knob of butter into the cup of the mushroom. Place it in the pan and grill for a minute or two. Then cover with a lid to allow the steam to soften it all the way.

 

 

 

Portabello Mushroom & Blue Cheese Sliders4

 

 

 

I was rather disappointed that the mushrooms I got at the store were not bigger or meatier. If you encounter this problem yourself then a good idea would be to make it a double “patti” with a layer of cheese in between. I like the cheese slightly melted, so I crumbled some on the hot mushrooms and torched them slightly with a blow torch. Assemble your slider as you see fit and enjoy this slider with a side order of chips. I was going to make my own batch of paprika and sea salt wedges, but R. happened to walk in with a bag of fries of his own and I couldn’t help myself.

 

 

 

~ Enjoy ~

 

 

 

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