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One or two portabello mushrooms depending on size, sliced in half inch slices, roast in oven or I just did them in a frying pan in butter--do this part ahead, they can be cold when prepared.
Dip in egg, then dust in parmesan cheese and quickly into chopped pecans. Fry in pan on both sides at the last moment. You want the pecans to just change colour. They look fabulous on the plate beside the ham-lined quiche with a thick slice of tomato with fresh basil sticking up from an X carved into the centre, and a few slices of red pepper roasted and reheated with the mushrooms.
Good for Atkins people, too.
Joan Foster
Garden Ridge Bed & Breakfast
Victoria, BC
This is a wonderful, and easy, recipe, and a great meat substitute for vegetarians. Make more than you need to serve, as they tend to fall off the spatula when transferring to the plate. Fall into your mouth, that is.
We find that we can grate the Parmesan the night before, and leave it open to the air in the food processor overnight, with a handful of pecans (from the freezer, usually). By morning, everything has dried out sufficiently to whizzz into a chunky dusting that really works well. Don't use it all at once, as it will get eggy ... put some on a large plate, lay the egged mushrooms on the plate, and then roll them over to coat.
The extra cheese/pecan chop will keep nicely in fridge for the next time.
Rog & Jim
Toronto Downtown Bed and Breakfast
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