A portabella mushroom cap
marinated in balsamic vinegar, crushed garlic, and rosemary (also with a hint
of soy sauce and maple syrup), then placed on ciabatta bread that was toasted
and rubbed with two roasted garlic cloves. It is topped with red onion, romaine
lettuce, spicy brown mustard, and a roasted pineapple & habanero pepper
sauce (out of a jar, admittedly).
Served alongside some Batata Harra fries. (Spicy Lebanese fries
with cilantro and several kinds of peppers.)
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