HOW TO COOK PORTABELLA MUSHROOMS RECIPES

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

Steps:

• Preheat oven to 450°F for fries
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan For the subs, heat a large nonstick skillet over medium-high heat with 3 tablespoons EVOO, 3 turns of the pan, and cook mushrooms until well browned and fragrant
• Season with salt and pepper, add Worcestershire and a splash of sherry (if using), then transfer to a platter and reserve the pan
• While mushrooms cook, put waffle fries in oven
• Add remaining EVOO to the pan you cook the mushrooms in, 2 turns of the pan, then add the peppers and onions, season with salt and pepper and soften 5 minutes
• Add garlic and cook a few minutes more
• Add mushrooms back to pan
• For the fries, in a small pot, melt butter with chopped garlic over low heat
• Once the fries are very crisp, place them in large bowl, add garlic butter, cheese, salt, granulated onion, white and red pepper and parsley and toss
• Turn oven off
• Fill rolls with mushrooms, peppers and onions and cheeses, place in warm oven for a minute or 2 to melt cheeses and serve with hot peppers (if using) and waffle fries on side