Greetings from Brasil! I arrived in February and will be spending the next year in Lavras, Minas Gerais teaching English at Universidade Federal de Lavras, and doing research on food security!
Importantly, I’m researching food! And guess what, we’ve got some tasty treats from this wonderfully warm country. This pão de queijo is a naturally gluten-free cheese bread. It’s super soft, chewy and delicious. Everyone loves it, and for Brazilians its that wonderful thing that reminds them all of home, and its a native dish for the state I’m in, Minas Gerais. Lucky me, I ended up in the state known for its delicious food.
I made this tasty treat with the supervision of a native Brazilians who also translated the recipe below (thanks Samuel!) and used the kitchen of a friendly pal, Eduardo (thanks Eduardo!) and got to bake with my fellow Americans, Nakeisha and Molly (pictured here with me!).
So, although this cheese bread is anything but healthy, its incredibly easy compared to other breads, and its SUPER tasty. Hope you try this and enjoy!
So I know what you’re thinking. Soup-burger? It really makes no sense, but it will. Allow me to explain.
I love french onion soup. It’s one of the unhealthiest of all soups, there’s tons of cheese, buttery-sauteed onions and a whole bunch of bouillon. It’s delicious for those reasons. I also love mushrooms. While there’s not a whole bunch of bouillon in this recipe, its essentially french onion soup, less broth, and the bowl is the portobello mushroom. One served on a bun, I thought that rather than making any dear lettuce or tomato get soggy from all the sauciness of the mushroom, that it would all taste best by serving it with cole slaw. I thought it paired phenomenally.
I hope you love it. Serves 2.
- 2 Portobello mushroom
- 2 burger buns
- 1/2 of 1 onion, sliced in thin strips
- 1 clove minced garlic
- sage or rosemary for sprinkling
- 1-2 T butter
- dash of salt and pepper
- cole slaw
- Gruyere cheese (2 slices)
For THE SAUCE you’ll need:
- 1-2 t Worcestershire sauce
- 2 T beef or chicken broth
- Optional: a taste of a stout or dark beer
- In a pan over medium-high heat, cook butter until its a bit browned (this gives it a delicious nutty taste), turn heat to medium and add minced garlic and sliced onions.
- Cook until the onions become translucent.
- Add THE SAUCE and allow to sauté for several minutes.
- Remove onions from pan but save THE SAUCE for the portobello mushrooms!
- Place the [cleaned] portobello mushrooms in greased pan that has a lid over medium heat. Pour THE SAUCE from the onions over the mushroom and lid it for several minutes to allow the mushroom to enter its sauna-of-savory-sauce state. After several minutes check the mushroom.
- When its nice and tender, top the mushroom caps with a bit of sea salt and pepper, sage/rosemary. Then, fill the caps with the sauteed onions and top with Gruyere cheese.
- When the cheese has melted, remove the mushroom caps and place them on toasted buns with whatever condiments you would like. Add coleslaw and top with the bun.
- Serve immediately, and enjoy!