unspeakablehorror (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
unspeakablehorror) wrote2020-06-10 09:11 pm
unspeakablehorror) wrote2020-06-10 09:11 pm
Portobello Sandwich
Just ate a portabello sandwich. I sauteed the portobello mushroom in olive oil and then towards the end of cooking sprinkled freshly ground pepper, dried basil, and garlic powder on both sides. It's best to cook the mushroom on medium heat and sprinkle the spices towards the end because otherwise there's a danger of burning the spices, which is not as nice as...unburned spices. This is especially true of garlic powder. I ate it on bread with ketchup and pickle relish and baby spinach.
This recipe can be made gluten free by using gluten free bread, but since gluten free bread is often frozen it will probably need to be toasted first and since the slices are often smaller than wheat bread slices it may be necessary to slice the portabello in half and eat it on two slices. At least, that's been the type of gluten free bread I've usually encountered here in the US, with few exceptions. To make this recipe vegan, it will be necessary to make sure the gluten free bread is also vegan by checking the ingredients. This is also very true of wheat bread, which is also often not vegan. Some non-vegan ingredients to look out for in bread of any type are milk and eggs, which are also common allergens.
This recipe can be made gluten free by using gluten free bread, but since gluten free bread is often frozen it will probably need to be toasted first and since the slices are often smaller than wheat bread slices it may be necessary to slice the portabello in half and eat it on two slices. At least, that's been the type of gluten free bread I've usually encountered here in the US, with few exceptions. To make this recipe vegan, it will be necessary to make sure the gluten free bread is also vegan by checking the ingredients. This is also very true of wheat bread, which is also often not vegan. Some non-vegan ingredients to look out for in bread of any type are milk and eggs, which are also common allergens.