Thursday, September 21, 2006

Grilled Portabello Mushrooms over Rice Noodles, Thai Tomato Salad

I sliced portabello mushrooms (two, one for each plate for my wife and me) thickly and sauteed them along with some vegetables, but kept the mushroom as the dominant ingredient. I soaked some wide rice noodles in very warm water for about 5 minutes then ran cold water through them and drained. I added the noodles and stir fried them quickly with everything else, adding some (too much, alas!) Caribbean hot sauce. I also made a simple Thai Tomato salad by dicing tomato and adding Ume plum vinegar, fresh lime juice, and salt.


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