|Portobello Mushroom Pita|
Well, hello there, portobello mushroom.
You're looking lovely tonight.
Any plans for tonight? No?
How about you, me, and a little Mediterranean aioli?
I realize I'm getting fresh.
And I can't promise that I'll keep my hands to myself.
I understand you might need to take a few minutes to get ready.
I'll just warm the pita bread while I wait.
Wow! You really know how to accessorize. Is that balsamic?
We must do this again, soon.
I'm smitten with portobello mushrooms.
Deep, deep smit.
Portobello Mushroom Pita
1 pocketless pita, toasted and warm
1 portobello mushroom cap, scraped out (remove the black gills) and sliced
1 TBSP Mediterranean Aioli (recipe follows)
1/4 cup balsamic vinegar
Olive oil to saute the mushroom
Red onion rings
Fresh lettuce, shredded or torn
*Optional: feta crumbles, alfalfa sprouts, tomatoes
In a large saucepan, heat a good amount (about 1/4 cup) of olive oil on medium-high heat. Add the mushroom and add a big pinch of kosher salt. Saute the mushroom, tossing quickly, for 2 minutes. Turn on the hood vent fan. Add the balsamic vinegar (it will fume a bit)and toss the mushroom throughout the balsamic. Remove mushroom to a plate.
Build the pita: Warm pita bread, Mediterranean aioli, mushrooms, toppings. Also, get about five napkins. You'll need them.
(makes a lot, so you can keep in the fridge for a few days)
1/2 cup nonfat Greek yogurt
1/2 cup light mayo
1/4 cup lemon juice
1/2 TBSP chopped garlic
1/2 tsp each: cumin, dried oregano, red chili powder
dash of Sriaccha rooster sauce
Salt to taste
Mix it up. Adjust with lemon juice, rooster sauce (if you like it spicy) and salt to taste. Smear on everything, dip asparagus in it, whatever you want. It won't last as long.