Dragon Hunting with a Side of Vegetarian Steakburgers

Jump to Portobello Burgers

Starkitten’s favorite game, since moving to Ohio, is dragon hunting.

When the weather is warm enough, we go outside with sticks in hand and bandanas on our head (Sunfilly calls them “pirate hats” and believes this is necessary attire for dragon hunting) and look for dragons.  We usually do a few ninja kicks and make some war cries, but sometimes we walk around wielding Lego-made lasers instead of walking sticks.  And sometimes we have shields made from toy box lids.

Starkitten usually tells us what dragons she sees or hears and whether they are good or bad.  For instance, Kitty Dragons are apparently very kind dragons.  Sun Dragons are good because they kill the Rain Dragons and Snow Dragons, which want to eat the house.  There are also Alien-Zombie Dragons, but Starkitten has apparently only seen them on moonless nights, and by the way she talks about them, I suspect they must be pretty scary.

Sometimes, if we are near a body of water, we also go hunting for murlocs.  This is especially true if we are fishing.  A murloc, in case you did not know, is essentially a fish-like humanoid from World of Warcraft, and not to be confused with H.G. WellsMorlocks (although in a critical analysis of each one’s mythos you could probably draw a few similarities, but that would be its own blog post).  Usually players in World of Warcraft kill murlocs to fulfill some kind of quest, and so they are seen as enemies.  Startkitten’s murlocs, however, are all good, and vary dramatically in colors, and so the hunting is more of an effort to catch one to play with.

I usually try to ask Starkitten to give detailed descriptions of the fantastic creatures she sees.  Was it large or small?  What color was it?  What color were its eyes?  Did it have any stripes, spots, or other markings?  Did it breathe fire or some other breath weapon?  Does it talk?  What does it like to eat?  And so on, fueling her active imagination.

While stargazing tonight, Starkitten told me she saw a Star Dragon in the sky.  It was so black that you could only see it for a brief moment against the velvet sky, and only then if you were using the telescope.  Its eyes looked like stars.  Apparently, this Star Dragon was a baby dragon.  And a baby murloc, also nighttime black and with starry eyes, was riding it.

Starkitten informed me that they were friendly and that she wanted to catch them to keep as pets.

“If you catch the baby dragon and the baby murloc,” I told her, “then they won’t be with their mommies.  They will be sad, and their mommies will be sad, too.”

Starkitten sat pensively for a moment, and then said, “Okay.  I want to play with them.  Then they can go to Dragon House and Murloc House and play with their mommies.”

“Let’s see if we can find some bad dragons to hunt instead,” I told her.  “Do you have your laser ready?”

“Yes.”  She showed me her Lego-made laser.

“See this telescope?  It’s also a special laser for shooting Alien-Zombie Dragons.”

By the time we came back inside, Starkitten was excitedly telling my husband how she and the baby Star Dragon and the baby murloc vanquished ten of those nasty Alien-Zombie Dragons.  I was, apparently, useless (as usual) when it came to dragon hunting.  I’d been eaten three times.

I love her imagination.


Portobello Burgers

The inside of the portobello gets a little hollow after it's been grilled, making it great for filling with something flavorful.

Speaking of fighting imaginary monsters and making imaginary friends, I recently experienced the wonders of a Vegetarian Steakburger.

One of my vegan friends once commented that portobello mushrooms are to vegans and vegetarians what steaks are to carnivores and omnivores.  So lately I’ve been eager to try some of this “vegetarian steak.”  I knew that people would grill portobello mushrooms for burgers, and so I decided to give that a try.  I made up the recipe below, influenced heavily by Louisiana cuisine.  The recipe calls for Tony Chachere’s Creole Seasoning, which is a pretty ubiquitous spice blend in the Deep South.  You could probably find it easily in a grocery store or online, but if you cannot find it, you can mix something close to the same blend by following the instructions from his cookbook here.

Ingredients for the Filling

Grilling the filling in a frying pan.

  • 1 medium yellow onion, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips or small cubes
  • 1 cup of frozen sweet corn
  • 1 tablespoon Tony Chachere’s Creole Seasoning (add more or less, to taste)
  • 2 tablespoons olive oil

Ingredients for the Portobellos

  • 4 large portobello mushrooms, stems removed
  • 1 tablespoon olive oil
  • water
  • salt and pepper to taste

Directions

Grilling the portobello mushroom on a skillet.

  1. Heat 2 tablespoons of oil in a frying pan.  Add all the onions and saute them until they are starting to get tender.  Then add the red bell pepper and continue to saute until all the vegetables are tender.
  2. Add the corn to the mixture.  Cook until everything is hot.
  3. Remove from heat and set aside.
  4. Heat 1 tablespoon of oil on a skillet.  Add the portobello mushrooms and a few sprinkles of water.  Cover.  The steam should help soften the mushrooms.
  5. Flip the mushrooms over.  While the bottoms are grilling, sprinkle salt and pepper to taste on the tops.  When the mushrooms are tender, they are done.
  6. Remove from heat.  Place mushrooms on a plate, undersides facing up.
  7. Spoon some of the filling into the mushrooms, filling the caps.  Feel free to mound it up a little.  Serve on bread or a hamburger bun, with the same condiments you would use on a burger.  If you want to make homemade hamburger buns, you can try this recipe.

And now I understand why vegans consider portobello mushrooms “vegetarian steak.”  These burgers were absolutely amazing!  I fully intend to make this a regular menu item for our household now.

The finished product, served with cheese, tomatoes, avocados, and lettuce on sliced homemade bread, with a side of spiced pan-fried potato slices.

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2 Comments (+add yours?)

  1. twilightteartechnologies
    Feb 29, 2012 @ 21:22:44

    You are truly gifted with a child that has such an excellent imagination. Hopefully it stays with her as she gets older! As for the vegan hamburger, definitely going to try that out sometime soon…

    Reply

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