Portabelo Mushrooms

Here's one for the mushroom lovers out there.

Whole Portabelo Mushrooms
Coarse ground garlic powder
S/P to taste
Butter (The real stuff) quantity depends on # on mushrooms Half a stick will do 4-6 mushrooms.

*Montery Steak seasoning can be used as well*

In a sauce pan melt butter and stir in garlic powder, S/P
Clean mushrooms with damp towel, don't run under water
Get a good bed of coals going, put shrooms on grill with the gill side up! (stem sticking up) be liberal with the butter on the musrooms and let cook about 10-15 minutes. ( depends on the thickness of the mushroom)
When you flip them, you can save the butter (sometimes) to the pan. Once flipped brush the tops liberaly again.
Use up all the butter it may take more that one application.
About another 5 minutes and you will have a great little appitizer, or slap them on a bun with some swiss and provalone, red onion, tomato, and mayo, and you have an awesome portabelo burger.
George/Yuma,AZ

Dutch Oven Potatos

For those that like potatos:

20 in. Dutch oven with rimmed lid.
10 lbs Good potatos: Washed, un-pealed
2 yellow onions
1 pound good bacon (not too much fat)
1 can cream of mushroom soup
1 beer (Your Preference)
Salt,Pepper, Garlic powder: To taste

Get a well seasoned dutch-oven, pre-heat and cook about 4-5 strips of bacon (for the grease) pull them out when done. These are the cooks snack.
Strart with a layer of sliced onions on the bottom. You don't have to put down the whole slice itself, break up the rings and spread them around. This is for flavor and keeps the bottom layer of taters from burning.
Then slice in a layer of taters. I usually slice them about 1/8" thick and make my layer enough that I can barely see the onions.
Then salt, pepper,garlic to your preference.
Continue with layers till you run out of taters and onions
Put the rest of the pound of bacon on top.
Pour in can of cream of mushroom soup on top, pour in some of the beer in the soup can to get all the soup out.
pour in the rest of the beer.
Cover and place on a small bed of hot coals. (coals should extend about 1-2" outside the edge of dutch oven.)
Place a scoup of hot coals on the lid of dutch oven to come up just past the edge of the rim.
Cook for 30-45 minutes. Depends on how hot the coals stay. Check after about 20-25 minutes. Soup will cook down through the layers and taters should be soft when done, not mushy.
This will feed an army if need be. If in winter time, left overs can be left in dutch oven over night and re-heated for breakfast, they go great with eggs too.
If you have a smaller party to feed, you can vary the amount of ingredients or the size of the dutch oven, your choice
Bon Appetit George/Yuma,AZ