mushroom

Easy and Delicious Grilled Mushrooms  

by Anne Maxfield on July 9, 2018

Accidental Locavore Marinated Grilled MushroomsThese grilled mushrooms on skewers will be one of your summertime favorites! It’s a simple recipe and will make you want to head right out and buy a bunch of mushrooms.

  • 2 pounds mushrooms, button or cremini
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • ½ teaspoon thyme, chopped
  • Salt and pepper

Slice the mushrooms into about ¼” slices (on an average sized mushroom, I cut them into thirds). Mix the rest of the ingredients together in a container or Ziploc bag. Add the mushrooms and marinate for 30 minutes.

Skewer the mushrooms and grill over medium-high heat for about 2-3 minutes a side, until they are tender and slightly charred. Serve with just about anything and enjoy!

Accidental Locavore Mushrooms and KnifeMy verdict: These were great!  Since there were just two of us (and we didn’t know how delicious they would be) I only bought a pound of mushrooms but kept to the same quantity of  marinade ingredients above.

We had them as a side dish and then I tossed some of the leftovers on some burgers we made the next day.

Being curious and impatient, I started to eat them before they were even grilled, and they were terrific. I’m not sure that eating them straight from the marinade was a good idea, but I survived and put some of the bits that were too small to skewer on a salad for lunch the next day.

If you don’t have a grill, a hot oven (425°) and a sheet tray would probably work fine and of course, a grill pan would too.

The thyme is a small amount and could be forgotten if you didn’t have any, or swapped out for some rosemary. Please don’t use dried thyme, it’s noxious and will ruin the dish. Better to go without.

Off to toss some more on the grill!

 

 

 

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The Best Burger in America

by Anne Maxfield on October 24, 2016

accidental-locavore-best-burgerYou know you’d better watch it before you start tossing out superlatives like “the best burger in America.”

But, according to Forbes (and reaching my desk via Rural Intelligence) the best burger in America is in Great Barrington, Massachusetts.

Kismet.

The Accidental Locavore was heading there for lunch with a friend who is always interested in a good burger, so we quickly changed plans and met at Camp Fire.

Everyone has their own criteria for best burger – well, best anything.

A best burger to me has to have great fries.

There are a lot of good burgers out there that would be great with better fries.

And both the fries and the burger have to be hot.

There needs to be good pickles.

A toasted bun.

That’s my line in the sand(wich).

As for condiments, lettuce, tomato, even cheese–a really good burger should just be enhanced by them, not need them.

Back to Camp Fire and the best burger in America.

It’s a big open farm/rural looking restaurant. Nothing fancy, just clean looking with a lot of hard surfaces.

There’s a lot of interesting looking stuff on the menu, but we were there on a mission.

We got distracted.

By the mushroom soup.

A rich blend of wild mushrooms with a small dollop of sour cream and just enough truffle oil, it was the perfect starter on a raw afternoon.

accidental-locavore-best-burger-soupThen, the burgers.

Because we were afraid it would be too much food after the soup, we both opted for the Mini Meat, a quarter pound burger (the regular one is a half-pound) which comes on a potato roll with cheddar, pickles, aioli and fries

The verdict?

Great fries! Twice-fried (always a good thing), hand-cut and good-sized, piping hot, maybe a slight hint of rosemary.

I think I ate half of them before turning to the burger.

The burger was good.

Not the best burger in America.

What I didn’t like about it was that it was a thin patty that didn’t seem to have been hand-made. It was cooked the way I like it (rare) but it wasn’t very juicy.

The pickles were good, but the cheese and the aioli didn’t have a lot of flavor. The bun was fine, warm and I don’t remember whether it was toasted or not.

Here’s why I think Camp Fire could still have the best burger in America.

We ordered the wrong one.

Our waitress told us that both versions (mini and regular) were the “best burger” but everything that I was finding fault with may have just been because it was the mini version.

So, we’ll have to go back.

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