Isa's Baking Corner

Ingredients:

2 TBS Extra virgin olive oil
1 Portobello mushroom cap
Steak seasoning blend such as Montreal Seasoning by McCormick or salt and freshly ground black pepper, to taste
3 TBS balsamic vinegar
2 slice fresh smoked mozzarella cheese, sliced
1 crusty roll, cut into half
few slices red onion
2 leaves romaine or red leaf lettuce
1/2 tomato, sliced



Heat a non-stick skillet over medium-high heat. Add oil and mushroom cap. Season mushroom with seasoning blend or salt and pepper, and saute, 5 minutes each side. Add vinegar and coat the mushroom in it. When Vinegar had evaporated, turn mushroom cap side up and cover with cheese. Turn off heat and cover pan with foil. Let stand for 3 minutes for cheese to melt.

spred musturd and mayo on the bun, top with lettuce, tomato, place mushroom on it, ready to eat. Serve with your favorite salad.

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.

You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.