Intern Christian returns with his latest mushroom eating experience. Not only is he taking his experimentation to a higher level of mushroom flavouring, but he also brings to the table a recipe of his very own.
First-thing’s-first, you need to get your pulled pork going. I usually like to whip up a dry rub consisting of paprika, garlic salt, onion powder, and just a touch of cayenne and chili powder. Rub on your spices and then throw your pork in the crockpot on low with sliced onions and about half a cup of water in the bottom for the day. Pull the meat apart when you get home and throw it back in the crockpot with your favourite BBQ sauce.
I am a person that is very big on texture. For me, being new to mushrooms, the texture of the portabellas in combination with the pork was not my favourite. The flavour, however, was very good. The pork being the primary focus of flavour, along with the light and nutty taste of the ports complimenting in the background. My fiancée, who is a big fan of mushrooms, was very much a fan of this recipe and even enjoyed the leftovers for lunch the next day!
I hope you enjoyed reading about my latest mushroom adventure and maybe you feel inclined to try my recipe or are inspired to create something new out of inspiration!
Until next time,
If you enjoyed this blog written by Christian, you can check out the previous blog in his series here.