Vegetarians tend to have a hard time with BBQs, though they do seem to fall into two camps – some are quite happy to have meat-substitute burgers and sausages (and there are now some good ones available on the market. I’m told the “Beyond Burger” ones are especially good), while others don’t like the taste or texture of meat, and so require some sort of an alternative.
In years past, I’ve addressed this latter case at my birthday BBQ by purchasing a pack of veggie burgers from Tesco, but these have had mixed success – while being very definitely “not meat”, they’ve tended to be met with a lack of enthusiasm at best. And this year I was asked not to supply a burger.
All of which is preamble to me saying that this year I tried a couple of different vegetarian options for the BBQ, of which this is the first. This one comes from my “Licence to Grill” book.
In terms of preparation it was all pretty simple: finely chop some onion and garlic and then cook very gently for a while, grate some cheese and chop some parsley. Then wash and oil the mushrooms, and then cook on the grill. Then top them, cook again, and finally garnish.
Of the two vegetarian options these were by far the better – our resident vegetarian went back for seconds, and I had one, and they were very nice. Frankly, I’d have these again for myself (though I can’t imagine LC would be tempted, and Funsize is going through a slightly fussy stage. Maybe Surprise!?).
No comments:
Post a Comment