New Video Series
Hey their Wanderers, I want to introduce you to the new video series that we have been working on over the last couple of months “Road Tested”.
I am an avid cook👨🍳 and love to prepare meals for Ginny and me when we are at our Home-base. We are also avid RV enthusiast and travel the greater USA.🇺🇸 I wanted to be able to bring my Home-base recipes with me on the road. But cooking on an RV has its challenges.
This video series dedicated to cooking technics and shortcuts to make serving meals on an RV easier. You don’t have to sacrifice favors and special meals just because of you on your rig.
Join me for recipes and our travels snippets on “Road Tested”.
Hey there fans of vegetarian meals as you travel, here is your recipe. My wife enjoys a break from the meat every other day menu that typically happens on this rig. Simple, quick, tasty, fresh ingredients and easy to prepare on an RV is this. This is a perfect excuse to visit the local farmer’s markets to pick up the ingredients we need for this recipe and the next couple of days. You can always find some fresh greens maybe even the mushrooms. The perfect accompaniment to this sandwich is a warm bowl of Tomato soup.
PORTOBELLO MELT DIPPERS
Ingredients
Sautè:
- 1 Tbls. olive oil
- 2 portobellos gilled, sliced (½ lb.)
- 1 tsp. garlic minced
- ¼ cup dry white wine
- Pepper to taste
Wisk together:
- 1 Tbls. white wine vinegar
- 1 Tbls. Olive oil
- ½ tsp. Dijon mustard
- Salt to taste
Toss with:
- 1 cup arugula 1 oz.
Assemble:
- 4 slices hearty whole wheat bread
- 1 tsp. olive oil
- 1 cup Smoked Gouda cheese shredded, divided (4 ways)
Instructions
- Sauté mushrooms in 1 Tbls. oil in a non-stick skillet over medium-high heat until browned, about 3-5 minutes.
- Add garlic, cook 1 minute, then deglaze with wine; reduce until evaporated. Season with pepper and set aside
- Whisk vinegar, 1 Tbl oil, Dijon, salt, and pepper together in a bowl. Add arugula and toss to coat. Set aside.
- Assemble sandwiches by sprinkling ¼ cup Gouda on 2 slices of bread; top each with ½ the mushroom mixture, ½ the arugula, and another ¼ cup Gouda. Top with remaining bread.
- Coat the skillet the mushrooms were sautéed in with nonstick spray. Heat the pan and 1 tsp. olive oil over medium 2 minutes.
- Add the sandwiches and toast until bread is golden and cheese has begun to melt, 2-3 minutes. Turn sandwiches over and toast until bread is golden, 2-3 minutes more
- Let rest 3 minutes before slicing.
