marinated portabello sandwiches. I marinated the mushrooms together with slices of onion and red pepper in a splash of olive oil, lemon juice, garlic, and chile pepper (with a little salt and pepper), then cooked them over high heat in my wok with peanut oil (Chinese fajita-style?). I toasted ciabatta rolls, spread homemade guacamole on them, then loaded up with the 'shroomy goodness. Served with warm tomato cumin lentils on the side. Tonight we test drive the mushrooms at a BBQ. If all goes well, this will be our go-to summer cookout party food- the thing we bring to throw on the grill when others are cooking burgers. Fingers crossed!