Many moons ago, for Memorial Day, my friends and I used to take a trip up to Bear Mountain to have a barbecue. We’d pack up food, drinks, and our dogs and take the hour long trek up away from the busy city life.
One of my favorite barbecue was this veggie dish my friend made. She soaked mushrooms, okra, and onion in this vat of mustard and water. She skewered them at onsite and grilled them. It was amazing! I couldn’t believe that I liked vegetables that much.
Ingredients
- 4 large button mushrooms, cut in half.
- 4-6 green beans, cut to 1 inch
- 1/2 red onion, sliced large
- 1/4 cup of arugula, chopped
- 1 tbsp French mustard
- 1 tsp cumin
- 1 tsp olive oil
Note. Don’t overchop mushroom. The thickness will make it taste better.
1. Mix everything EXCEPT the arugula. Let it set for about 15 minutes.
2. Heat up a wok and add oil. On medium high heat, saute the mixed vegetables until everything softens. Use cover often. About 5-10 minutes.
3. Serve on a bed of arugula.
The thickness and softness of the mushroom will have a meaty texture against a sweet onion taste. The tang and the bite of the green beans come together like biting into freshness. I devoured this with some leftover French bread, using it to wipe off the remnant mustard.