My cousin Simon, the veggie

Tuesday 9/3/13 time 7:07 PM - Laura Valvanne


My cousin Simon, the veggie

We had a beautiful sunny evening this summer in our summer house. What made the evening even more pleasure full was that my cousin Simon promised to cook for us. We just enjoyed … and took pictures to add Simons stress…

Simon has been veggie all his life, so he knows a lot of vegetable only recipes. This evening we had the change to taste his Portobello burgers.

For 4 people you need:

2 Portobello mushrooms per person

Marinade sauce:

2 tablespoons of balsamic vinegar

6 tablespoons of olive oil

2 teaspoons of Dijon mustard

teaspoon of fleur de sel –sea salt and some pepper

Mix the marinade well, first vinegar, mustard and spices and the add oil.

Clean the mushrooms with a wet paper towel and remove the stalks.

Put the mushrooms into a plastic bag (freezer bag) and add the marinade. Mix well until the marinade is on all the mushrooms.

Leave to marinate for at least an hour.

Then you need:

4 burger buns

mayonnaise –Stokes real mayonnaise

tomato slices

lettuce leaves

mozzarella slices


Barbecue the mushrooms well turning them around several times so that the excess water drips away. Portobello is a very meaty mushroom that barbecues well. Add the marinade sauce left in the bag once or twice on the mushrooms.


At the end add inside each mushroom cap a slice of mozzarella. Let it melt and then they are ready.

Prepare the buns, cut them in half, and add mayonnaise, lettuce and tomatoes. Then add the mushrooms and close the bun. Enjoy with nice beer or fruity white wine, we did! Thank you Simon!


(burgers were served with sweet potato ships)

Here is my winter vegetable stew for you:

1 onion

4 big potatoes

5 carrots

1 zucchini

2 tablespoons of balsamic vinegar

some thyme, rosmary, oregano, persley

as much garlic as you can handle

2 dl of tomato paste, preferably Spanish (fried) tomato sauce

olive oil, salt and water

Slice the onion and fry it in olive oil and spices in a saucepan. Add the balsamic and leave simmer for a minute or two.

Cut the zucchini in small cubes and add to the saucepan. Add 5 dl of water and let it simmer while you cut the potatoes and carrots. Use different shapes for carrots and leave potato slices big so they will keep their form during cooking.

Add them, garlic and the tomato sauce and some salt.

Leave simmer for about an hour, but not too long. The carrots can be a little hard and the potatoes have to keep their form.

This is good as it is as a stew but goes together as a side dish with a lot of things.


Leave a comment. Keywords: portobello, wegetable, burger