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May 15, 1998 - Image 145

Resource type:
Text
Publication:
The Detroit Jewish News, 1998-05-15

Disclaimer: Computer generated plain text may have errors. Read more about this.

24111 Civic Center Drive • Southfield • Michigan • 48034

using the water or stock along with
the lemon and lime juices in place of
the plain water that's called for on the
package instructions. Serve the
salmon on top of the couscous.
Spoon additional vinaigrette with
apple slices over the top. Garnish
with parsley. Serves 4.

PORTABELLA
MUSHROOM BURGERS
Marinade:
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup red wine vinegar
2 T Worcestershire Sauce
1/4 tsp. liquid smoke
3 minced garlic cloves
1/4 tsp. black pepper
Hot sauce to taste
2 large portabella mushroom caps
2 large hamburger buns
2 slices cheese (Swiss or Muenster)
Optional Toppings
Tomato
Lettuce
Green onions
Avocado
Green chilis
Mayonnaise

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In a bowl combine all the marinade
ingredients together. Place each
mushroom in another bowl, gill
side up. Pour 1/2 of the marinade
over each mushroom, pouring a lit-
tle in the bottom of the bowl first,
to wet the upside down cap, and
the remainder into the upturned
cap. Marinate for 5-10 minutes. Do
not marinate longer as the mush-
rooms will absorb too much mari-
nade.
Grill mushrooms on a wood or
charcoal fire, or in a hot skillet on
the stovetop, or under a broiler. 2-3
minutes per side will usually do, or
until the mushrooms are browned
and tender, If you like, melt a slice
of cheese on top during the last
minute or so of cooking. Serve on
burger buns with toppings of your
choice. Serves 2.

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Sun 12-5

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