Several months ago, I read an article in the NY Times stating that mushroom-themed décor was in again.
YAY! That means my kitchen backsplash is now trendy! I was really worried about my dated kitchen.(Not.)
And that enamel cookware my parents bought me back in the 70s? I can start using it again!
Yes, the Merry Mushroom motif, straight from Sears & Roebuck. I have the vegetable steamer and a skillet.
Still, my belongings were dated, so of course I needed to bring my accessories into the 21st century. So I bought mushroom themed potholders. I mean, a woman can’t ignore trends.
Now I can sleep at night.
It is a conundrum that you dislike mushrooms 🍄 in things, if I recall correctly but I cannot trust my memory sometimes!😄
You remember correctly. I am not a fan of mushrooms. Although I do like grilled portobello mushroom salad from Wegman’s from years ago…so many years ago, Wegmans themselves have forgotten it.
2 large portabello* mushrooms, stems trimmed with with caps
2 tsp McCormick Grill Mates Montreal Steak Seasoning
3/4 cup Wegmans Parmesan Italian dressing
1/2 lb field mix salad greens
1 cup Italian Classics Cannellini beans, drained
1/2 cup chopped Vidalia onion
12 mini plum tomatoes on the vine, halved
1. Wipe mushrooms lean with damp paper towel. Sprinkle steak seasoning over the gills of the mushroom caps.
2. Spoon 1 Tbsp dressing over the gills of each mushroom
3. Grill mushrooms, gill sides up, 3-4 minutes
4. Toss salad greens with beans, onion, tomatoes and remaining dressing
5. Slice mushrooms diagonally; serve with tossed greens.
This is how portobello is spelled on the recipe I cut out of . . . something from Wegmans. The back of the recipe says WEGMANS GRILL GREATS FOR ’98, so you can see how old this is, LOL.