Boomer Bliss

The Craveable Boomie – A simple way to satisfy your cravings for something crunchy, savory & substantial.  I usually make this during my hour between classes as a yummy lunch, but you can also prep the ‘shroom beforehand and pack everything up separately THEN assemble once you’re ready to eat (it doesn’t keep well for long after you put it all together, the mushroom makes the bread all soggy if it sits for more than 15 minutes)

 

What you’ll need: 

• A Portobello Mushroom cap
• some strips of red onion, to taste
• 2 beefy tomato slices
• 2 slices of the bread that makes you and your body the happiest
• 1 tablespoon of your favourite dressing, some balsamic, mayonnaise (vegan or not), olive oil, etc. The dressing part is easily customizable. I usually use a Annie’s Poppy Seed dressing, but any type of spread will do!
• .5 tablespoon olive oil
• frying pan & a cooking lid that fits well enough to cover the top of your pan
• salt & pepper, to taste

Prep: wash up the mushroom, then chop off a bit of the stem so there’s nothing that sticks out farther than the mushroom’s “umbrella” top. 

Now:

1. heat up your frying pan with the dash of olive oil. The mushroom will get juicy all on its own so no need for a ton of oil. Once it’s good and ready, place your freshly washed and prepped mushroom on the skillet on low heat. Cover and let steam for about 3 minutes. (While you’re waiting for the mushroom to cook, toast the bread!! always tastes better toasted in my opinion!) After 3 minutes it up, flip over the mushroom to the other side, replace cover and let steam for about 3 minutes. Repeat twice, or until the mushroom has started to brown and flatten out a bit.

2. Spread your choice of dressing onto one of the pieces of bread, then place down a tomato slice. Pop the mushroom top on top of this tomato, throw on the onion, the other tomato, then top it off with the other piece o’ bread. Voila! A quick and easy, taste-bud-satisfying and belly-filling crunchy munchy treat!