Mushrooms are one of my favorite foods, so I was thrilled to find out the world’s largest mushroom festival happens right outside of Philadelphia. Today I ate mushrooms until my heart was content at Kennett Square’s 26th Annual Mushroom Festival.
A variety of funghi
Starting out at the soup tasting tent
So bad but so good…fried mushrooms
Playing favorites: mushroom risotto from Talula’s Table
Ice cream flavors
An education from the growers’ tent
It was a perfect way to spend a Sunday afternoon. How was your weekend?
Portabella mushrooms have become my go-to for family bbq’s. I bring my own already marinated, along with a few extras to share. Here’s the recipe for a magically delicious marinade (found in Mollie Katzen’s Get Cooking).
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt and pepper
Directions: Wisk ingredients together. Place a spoonful over the smooth side of each mushroom cap. Flip caps and pour the rest of the mixture over the mushrooms. Cover and refrigerate for anywhere from two hours to two days. Heat caps over a hot grill or saute in a pan for about five minutes on each side, depending on size. They are delicious every time!
*In a rush Ken’s Light Balsamic Vinegar makes a pretty good marinade, too.
A leftover portabella sliced over crusty bread with avocado, tomato, basil, salt and pepper along with a side of warm potato and green bean pesto salad
Do you ever bring your own food to get togethers? What do you bring? How do you handle it?