2 pounds Maitake Mushrooms/close to 1 bag full
2 cloves Garlic diced
1 shallot diced
bbq sauce *tm
2 tbs. Fresh Thyme/Parsley minced
Vermouth
EVOO
Kite Hill Ricotta Cheese
Arugula for garnish and taste
Della Fattoria Polenta Bread
Organic Sriracha Chili Sauce
Wash mushrooms and add EVOO to large skillet/iron pan. Add the shallot and garlic and saute until lightly browned.
Add the mushrooms and saute stirring frequently on medium high heat until browned, add the fresh herbs, splash with Vermouth on high heat and reduce, Add bbq sauce and blend well.
Layer the bread with Kite Hill Ricotta Cheese, top with bbq mushrooms and Arugula.
Served with Broccoli Soup and Chickpea Croutons.
This actually tasted so close to pulled pork, you know how food invokes memories? My father used to be the BBQ King in Florida, when the New Yorkers came and visited it was always a big scene, unfortunately it was pigs. Had I known then what I know now of course, I wouldn’t have eaten it.
So we can have all the tastes of what we used to have so very easily and with compassion for the animals, for our health and for the planet being key.
bbq sauce is actually in lower case, a brand and was excellent! One day I will make my father’s BBQ Sauce from scratch, right now my life is busy blogging on so many different social medias and raising teens some convenience of organic condiments is a joy to have! Hope you enjoy! My son LOVED it!
