Mushroom Ravioli

Making ravioli can be tedious and time consuming...if you let it. Since I like to have a freezer full of little stuffed pastas for easy and delicious meals even the kids can make, I choose to look forward to making them.  I mean, I purposely find it enjoyable.  I'm not going to kid you - while it's not difficult at all, it is a bit time intensive; the dough takes time, the filling takes time, then putting it all together takes time.  It can easily take up to three hours if you choose to do everything all at once. But here's the thing - you can choose to enjoy the cooking time with your family, or you can plug your ears with a good audio book or album while you prepare several meals of ravioli.  You can also make it a fun social gathering by inviting some friends over for a ravioli making party; each person brings [a bottle of wine and] enough ingredients to make different fillings to share with everyone.

You can split the time by making the filling and dough when you have time and just pop it in the fridge until you are ready to assemble everything. Regardless of how you choose to enjoy your time making the ravioli, you will end up with several delicious homemade meals (even more if you choose the friend option) for what essentially comes down to not a lot of work (just a fair bit of time).  To keep it simple to follow, I've broken the recipe down into three parts: the dough, the filling, the meal.

The dough for the ravioli  is prepared exactly the same as any pasta dough; you can see the photos for the preparation method in my post for Lemon Fettuccine.


Ravioli Dough:

• 2 c unbleached all purpose flour
• 1 c whole wheat flour
• 1/4 tsp kosher salt
• 1 Tbs olive oil
• 4 eggs
• 2-4 Tbs water, as needed

Place the flour and salt in the bowl of a food processor fitted with the dough blade.  Pulse to mix. With the machine running on dough speed, pour the olive oil down the chute.  Drop the eggs down the chute one at a time.  Add water, 1 Tbs at a time, until the dough catches and forms a ball.  Turn the machine off, remove the dough to a lightly floured surface.  Knead a few times until the dough is smooth.  Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour (or up to 8 hours).

Meanwhile, make the mushroom filling.


Mushroom Filling:

• 1 oz dried porcini mushrooms plus 1 cup boiling water
• 3 Tbs butter
• 3 garlic cloves, minced
• 1/4 c onion, finely diced
• 1 1/4 lb assorted mushrooms (portobello, cremini, shitake, oyster, button, etc...), stems removed, wiped clean and chopped
• 1/3 c dry red wine
• 1/4 c water from porcini mushrooms (above)
• 1/2 tsp salt
• freshly ground black pepper
• 1/2 c freshly grated Parmesan cheese
• 1/4 c fresh parsley, finely chopped
• 2 Tbs heavy cream

Place the porcini mushrooms in a small bowl.  Pour boiling water over and set aside for about 20-30 minutes or until mushrooms are hydrated and tender.

Reserve 1/4 cup of the porcini water. Finely chop and add them to the rest of the mushrooms. 

Melt the butter in a 12" skillet over medium heat. Stir in the onions and garlic. Saute until onions are translucent and garlic is fragrant.

Add the mushrooms.  Cook for about 6-8 minutes, or until tender and volume has reduced by about half, stirring often.

Pour the wine and porcini water over the mushrooms.  Season with salt and pepper.  Cook another 5-6 minutes, or until the liquid has evaporated, stirring occasionally.

Mix in the Parmesan, parsley, and cream.  Cook for 1 minute more.

Remove from heat and allow to cool. Refrigerate until ready to assemble the ravioli.

Mushroom Ravioli
makes about 60 ravioli

• 1 recipe ravioli dough (see above)
• 1 recipe mushroom filling (see above)
• flour for dusting
• Sundried Tomato Alfredo Sauce (optional)

Line 2-3 baking sheets with waxed paper.  Set aside.

Lightly dust working surface with flour.

To roll out the dough, tear off 1/4 of the dough (cover the rest with the plastic wrap or towel).  Press the dough into a rectangle with your fingers.  Run it through the widest setting of your pasta machine (on mine it is #7) about three times, folding it into thirds each time.  If it's misshapen, don't sweat it - you'll fix it shortly. Turn the setting one notch thinner, fold the dough into thirds, and feed it through again.

The dough should be about 14" long.  Cut it in half.

Fold each half into thirds one more time and feed through. Continue lowering the setting each successive time (no more need to fold, just feed) until dough is thin enough (about 1/32, or  until you can see a nice shadow when you hold your hand behind the strip of dough).  *If dough gets sticky while working with it, dust it lightly with flour before running it back through the pasta machine.

Place the dough strips on a lightly floured surface.

Trim the wonky edges, and cut each strip of dough with a sharp knife or pizza cutter lengthwise, leaving one half slightly larger than the other (you will fill the thinner strip, and cover with the wider, so we are allowing the extra room to cover the filling).

Starting about 3/4" in from the edges, mound about 1 heaping teaspoon (the measuring kind, not the the soup kind) of filling on the thinner dough strip.  Continue down the length of the strip, leaving about 1 inch between mounds.

With a pastry brush dipped in water, carefully wet the edges. Don't be too messy with it because if the water leaks off the sides, it will make the dough stick to the counter and it will be hard to pick it up (or scrape off).

Carefully lift the larger dough strip over the filling.  Seal by pressing down around each mound, taking care to press any air out before finally sealing each mound.  Brush any excess flour from the dough with a dry pastry brush.

Using either a knife, pizza cutter, or fancy ravioli cutter, cut each of the mounds into squares.  If you'd like, use a fork to decorate the edges (just take care not to puncture the pasta with the tines).

If you do puncture or tear the pasta, you can try to fix it by twisting the dough to seal calzone-style.

 Place the ravioli in a single layer on baking sheets lined with waxed paper. Continue these steps with the rest of the pasta dough.

To freeze, place the filled baking sheet in the freezer for a few hours. When the ravioli is frozen, remove the pastas to a freezer bag or other freezer safe container.

To boil (fresh or frozen), bring a large pot of salted water to a boil.  Carefully add the ravioli and gently boil 3-6 minutes for fresh, 5-8 minutes for frozen, or until the pasta is tender and they all float to the top.

Drain and serve with your favorite sauce.  Try it with Sundried Tomato Alfredo Sauce...so good!

May is #pastalove month!

Please join in on the #pastalove fun by linking up any pasta recipe from the month of May 2012. Don't forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove :).

Cohosted by:

Astig Vegan, Badger Girl Learns to Cook, BigFatBaker, Bon a Croquer, Cake Duchess, Elephant Eats, Hobby and More, Mis Pensamientos, No One likes Crumbley Cookies, Oh Cake, Rico sin Azucar, Simply Reem,Soni's Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Spicy RD, The Wimpy Vegetarian, Vegetarian Mama, You Made That?, Vegan Yack Attack. 

Mushroom and Pepper Sandwiches

Our household has five computers; my laptop, my kids' laptop, my husband's Mac, a junky Windows Vista laptop that moves slower than molasses in January, and a clunky old desktop from about 1910 that hasn't been turned on in at least seven years.  I suppose if you count my fancy pants phone, which I don't really even know how to work, we technically have six computers. During the day, my kids use both their laptop and mine for school, so I really only have my computer in the evenings.  This past week, the screen on my laptop croaked and I had to bring it in to be repaired, which means my children were sharing one computer for school and I was out of luck.  Yes, I could have used the Mac, but not only do I not like it, I don't understand it beyond using the internet, and all of my stuff was on my computer, anyway.

I have learned some things about myself and life in general this past week.  First, I don't spend as much time on the internet as I thought; I spend most of my computer time using the off-line production programs on my computer.  Second, the world would be a much cleaner place without computers because I, for one, had an awful lot of time on my hands and my house is positively glowing. Third, I really, really like my computer. Fourth, I really, really enjoy writing this blog, and I have seriously missed doing it this past week! Fifth, just 15 years ago, most people didn't even own a computer, but now, just about everything we do requires one (or is, at the very least, easier to accomplish with one), which is kind of cracked if you think about it. And finally, we spent more money on computers over the past few years than my first three cars cost collectively, and that's kind of cracked, too.

Oh.  And that it is absolutely smart to back up all of your stuff all of the time so you have access to it in cases such as this one.

At least the computer repair guys did that for me right away, free of charge (they probably felt sorry for me for being so blatantly ignorant). And they might know what's wrong and how to fix my computer by Tuesday of next week.  Tuesday!  Apparently they've never seen a screen die the way that mine did (it still glows, but there is no picture).  So, if you've ever had that happen, please share your wisdom with me.

Anyway, I just wanted to explain why I have been MIA this past week.  My kids are gone today, so I have stolen their computer and plan to be as productive as I can today so I have new recipes to offer you next week.  I can't believe how much I missed writing this blog!

These Mushroom and Pepper Sandwiches are one of our favorite quick to prepare meals; easy, tasty, filling, healthy.  I much prefer to make them on the grill, but it's cold out there, baby, and they taste great made in the kitchen, too.  In the main picture, you'll see that I've wrapped them in homemade pitas, but they are most excellent with the vegetables and cheese piled between a sliced loaf of ciabatta as well.

Mushroom and Pepper Sandwiches
Serves 6

• 2 - 3 Tbs olive oil, divided
• 4 medium portobello mushrooms, wiped clean, stems removed
• 1 large white onion, thinly sliced into rounds
• 1 large green bell pepper, seeds and stem removed and thinly sliced into long strips
• 1 large red bell pepper, seeds and stem removed and thinly sliced into long strips
• 1 large garlic clove, pressed
• 1/2 tsp dried oregano or dried Italian seasoning
• 1/2 tsp sea salt
• freshly ground black pepper
• 1 Tbs balsamic vinegar
• 8 oz (2 cups) smoked provolone, shredded
• 6 warm pitas or 1 loaf ciabatta bread, horizontally sliced in half

Heat 1 Tbs olive oil in 12 inch skillet over medium high heat.  Place mushrooms in hot skillet, top side down; season gill side with salt and pepper.

Cook for about 5 minutes, or until lightly browned. Flip the mushrooms (if pan is dry, add another 1 Tbs olive oil) and continue to cook until the mushrooms are tender; about another 4-5 minutes.

Remove the mushrooms from pan and set aside.

Add the remaining 1 Tbs olive oil to the pan.  Toss the onions, peppers, and garlic into the pan.  Cook for about 5 minutes, stirring only occasionally so the vegetables get a nice sear (don't burn them).

Stir in the oregano or Italian seasoning, salt and a few grinds of black pepper.  Reduce the heat to low, cover, and cook, stirring occasionally, until the vegetables are tender; about 10 minutes.

Meanwhile, slice the mushrooms into 1/4 inch slices.

When the vegetables are tender, stir in the mushrooms and balsamic vinegar.  Remove from heat.

Divide the filling evenly between the warm pitas. Top each with shredded smoked provolone and fold the pita tightly.  If you are using a ciabatta loaf, pile all of the filling on the bottom half of the bread, top with all of the cheese, and place under a broiler until the cheese has melted. Top the filling with the other half of the bread and cut into 6 sandwiches.

Grilled Mushrooms and Onions

Happy New Year, everyone!  I hope the beginning of 2012 found you safe and happy.

The weather here has been pretty forgiving, so last night it was warm enough (32 degrees Fahrenheit!) to use our grill to make dinner.  Tim grilled some fish and these lovely mushrooms and onions, which we served over a long grain and wild rice blend, and I used our new camera to take the pictures.

This morning, however, we awoke to large, fluffy snow flakes, slippery roads and the world looked and felt like this:

Now that the snow is tapering off, the temperature is dropping and the wind is supposed to reach 60mph.  I'm so glad it waited until today to come because I much prefer the flavor of anything grilled to anything cooked indoors; our cast iron griddle is so well seasoned that it is literally impossible for anything cooked on it to turn out badly.  If you don't have a cast iron griddle, you can always make the mushrooms on any sort of griddle, but a cast iron one is definitely worth the investment.

By using Herbes de Provence and then just before serving, fresh lemon juice, these mushrooms were a perfect accompaniment to the grilled fish and rice.  If you want to serve them with beef, simply swap the Herbes de Provence for thyme or rosemary and replace the lemon at the end with just a little more balsamic vinegar or a splash of red wine instead (but do that while they are still on the grill instead of in the serving bowl).

Grilled Mushrooms and Onions
serves 2-3

• 1 lb assorted mushrooms (cremini, button, shitake, oyster), cleaned
• 1/2 c roughly chopped white onion
• 2 cloves garlic, pressed
• 1 Tbs olive oil
• 1 Tbs butter, cut into 9 small chunks
• 1 tsp balsamic vinegar
• 1 tsp dried Herbes de Provence
• Sea salt and freshly ground black pepper
• 1/2 lemon
• chopped fresh parsley

Oil griddle and heat on grill over hot coals or high flame.

Cut any larger mushrooms in half or quarters, depending on size.  Combine all ingredients (except lemon wedges) together in a large bowl, and mix well.

Add mushroom mixture to griddle; give it a stir.

  Grill 8-10 minutes, or until done, stirring occasionally.

Remove to serving bowl. Squeeze lemon juice over all, sprinkle with fresh parsley, and serve immediately.  Serve as a side by itself, or over hot rice.

Squash and Mushrooms with Black Japonica Rice

Every time a I make a meal, I feed not only my daughter, myself, and the two men in my own family, but also 3 other adult men.  Because my daughter and I are so severely outnumbered, once the cool weather sets in, I find myself making more meat based stews and casseroles and such. Well, today I felt I really needed to get back to my vegetarian heart and make something hearty, but a little less heavy.

Enter black japonica rice (and that butternut squash that has been sitting on my counter for almost two months).  The other day I bought a mixture of black and mahogany japonica rice thinking it might work out well with my aging butternut squash, and then I bought some mushrooms (because rice always tastes great with mushrooms).  With very few other ingredients (garlic, onions, celery...), that rice and that butternut squash became a delicious, filling meal that even the men raved about.

According to the few articles I could find on the internet, black japonica rice originated in China, but is also grown here, in the US.  While I understand that wild rice (which is also black in color) is actually a grass, japonica rice is still a rice, thus, still a grain.  It has an earthy but mildly sweet flavor.  At first, I thought the dish I had in mind might benefit from toasted walnuts on top, but the rice kind of held its own in the "nutty" department as well, and the walnuts didn't work.   Parmesan worked extremely well, but just a small amount was all it took.  I still think a smoked cheese, just a bit, might work, too, but not a soft cheese such as gouda or even provolone.

The original recipe that inspired this dish was a recipe from Real Simple for Tortellini with Butternut Squash, Mushrooms and Fontina, which I haven't actually tried yet.  It just looked so good to me for at least the past week that I was determined to make that squash/mushroom/sage bit sooner than later.  Well, it finally landed on top of the black japonica rice, and it rocked.  The sweetness of the squash and the earthiness of the mushrooms (and the sheer grooviness of the sage when combined with those two vegetables) just enhanced the same sort of flavors that the japonica rice already offered, only the rice's flavors were much more mild.

Also, the package of rice I bought suggested a rice to water ratio of 1:2.  I found that by using two cups of water, the rice was still very wet at the end of cooking and resting time, so I've modified the recipe below to allow for the moisture in the onions and celery because I don't like mushy  rice.

All in all, any time my husband says to me, "Hey, this is really good - is there bacon in this?  Is there more?", and it's vegetarian,  I win.

Squash with Mushrooms and Black Japonica Rice
serves 4-5

For the rice:

• 1 Tbs olive oil
• 1 stalk celery, diced
• 1/2 c chopped onion
• 1 clove garlic, minced
• 1 c black japonica rice (or mixture of black and mahogany japonica rice)
• 1 3/4 c water
• 1/2 tsp salt

For the Squash and Mushrooms:

• 1 2lb butternut squash, peeled, de-seeded, and chopped into 1" chunks
• 8 oz cremini mushrooms, cleaned, stems trimmed, halved or quartered if large
• 1/4 c fresh sage leaves, torn or roughly chopped
• 2 cloves garlic, pressed
• 2 Tbs olive oil
• salt and freshly ground black pepper, to taste

• Freshly grated Parmesan cheese (optional)

Preheat oven to 450F.

Heat 1 Tbs olive oil in a medium sauce pan over medium high heat.  Add celery, onion, and garlic.  

Saute for 5 minutes.  Stir in rice.  

Saute for 1 more minute.  Add water and salt; stir again.  Bring to a boil, cover, reduce heat to simmer.  

Simmer for 45-50 minutes, or until water is absorbed.  Remove from heat and let rest about 10 minutes.

Meanwhile, combine the squash, mushrooms, sage, garlic, oil, salt (I used about 3/4 tsp) and freshly ground black pepper in a large bowl.  Mix well to coat.

Turn the vegetable mixture out onto two 15x10" pans.  Roast in preheated oven 20-25 minutes, stirring once halfway through.

Divide rice between plates.  Top with roasted squash and mushroom mixture. Sprinkle with grated Parmesan cheese, if desired.


Be sure to check out the #cookielove blog hop going on all of December for some of the best cookie recipes in the blogosphere!

Pasta with Mushroom Cream Sauce

The sauce for this pasta is extremely easy and budget friendly.  It contains easy to remember measurements and can be on the table in less than 30 minutes from beginning to end, unless you make your own fettuccine (in which case it will take a little longer).

In the springtime, I would add a pound of chopped asparagus into the pot with the mushrooms, but since it's October and definitely not asparagus season, I left it out, and it was just as good with only the mushrooms, along with a side of roasted green beans tossed with garlic and olive oil.  Oh, and crusty bread smeared with roasted garlic (yum!).

Put your pot of water for the pasta on the stove top to boil when you begin the sauce.  Just before you stir in the cream for the sauce, add the fresh pasta to the pasta pot (fresh fettuccine only takes about 3 minutes to cook), and everything will be done at the same time.

Pasta with Mushroom Cream Sauce
serves 4

• 1 small leek, thinly sliced and rinsed
• 2 garlic cloves, minced
• 1 Tbs butter
• 2 Tbs olive oil
• 1 lb portobello or cremini mushrooms, wiped clean and roughly chopped
• 1 Tbs fresh rosemary leaves, minced
• 1 c dry white wine, such as Chardonnay
• 1/2 tsp sea salt
• freshly ground black pepper, to taste
• 1 Tbs fresh flat leaf parsley, chopped
• 1 c whipping cream
• 1 Tbs flour
• 9 oz fresh fettuccine pasta (homemade or refrigerated)
• More fresh, chopped parsley, if desired

In a dutch oven or heavy skillet, heat butter over medium heat.  Saute leek and garlic for about 2 minutes or until leek is tender.

 Remove and set aside.

(Start your pasta pot now:  bring 2 qts salted water and 1 Tbs olive oil, if desired, to a boil.)

Turn the heat for the dutch oven or heavy skillet to medium high and add 2 Tbs olive oil.  Add mushrooms and rosemary.

Cook, stirring occasionally, 10-15 minutes, or until the mushrooms are tender and the liquid has been absorbed.

Stir in the wine, salt, pepper, and parsley.  Reduce heat to medium, and simmer until the liquid is reduced by about half; 1-2 minutes.  Return the leeks and garlic to the pot.  Stir well.

(Add fresh fettuccine to the pasta pot.  Boil 3 minutes and drain, reserving 1/4 cup pasta water*.)

Stir the flour into the cream and add to the mushroom mixture.  Stir and cook until the mixture reaches a boil. Stir and cook for 1 more minute. *If you prefer a thinner sauce, stir a few tablespoons of the pasta water into the sauce until it reaches the desired consistency.

Serve mushroom sauce over hot fettuccine.  Top with additional chopped fresh parsley, if desired.

Mediterranean Style Stuffed Mushrooms

Love these meaty little guys!  When the rest of my family is having steaks or burgers for dinner, I opt for these delicious main dish stuffed mushrooms.  They are great on their own, but even better served over hot whole wheat linguine or fettuccine tossed with oil and parsley.  Mmmm.

There are so many wonderful things to say about portobello mushrooms; sliced, chopped, grilled, baked, sauteed, stewed, or stuffed, they are easily my favorite mushroom.  And really, the caps can be stuffed with pretty much any tasty concoction you can devise.  These are my "Mediterranean" version.

When shopping for them, do try to find them in bulk bins in the produce section so you can choose wisely; all too often the mushrooms wrapped in plastic tend to be slimy or moldy.  When choosing, look for firm, unwrinkled caps with a good, earthy fragrance. Avoid the ones that look a little dried out and shrively, or smell moldy (or like they've just returned from the swamp).  I store my mushrooms (all fresh ones) in a brown paper bag (such as a lunch bag) in the driest part of my refrigerator, and I only buy as many as we'll need for that week.  In my experience, leaving them in any plastic type packaging leads to moisture issues, which can result in either a slimy, stinky mushroom or a dried out mushroom, but the paper bag allows them to breathe and absorbs excess moisture.  However, be careful where you store them - if you store them in a high moisture area, they will deteriorate quickly because the bag will also take on the moisture of the foods around it.  When you are ready to use the mushrooms, use a damp towel (paper or otherwise) and gently wipe the mushroom clean.

Mediterranean Style Stuffed Mushrooms
serves 4

• 4 oz feta cheese
• 6 kalamata olives, pitted and chopped
• 2 Tbs sundried tomatoes, chopped
• 2 Tbs fresh basil, finely chopped
• 2 Tbs onion, finely chopped
• 1 large clove garlic, minced
• 1 Tbs olive oil
• 4 medium size portobello caps (about 8-10 oz), stems removed and wiped clean
• Grated Parmesan cheese

Preheat oven to 375F.  Lightly oil a shallow baking tray.

In a small bowl, combine the feta, olives, tomatoes, basil, onion, and garlic.  Mix well.

With a small spoon, carefully scoop out the gills of each mushroom, like this:

Using a pastry brush, baste each mushroom inside and out with the olive oil.  Place on the prepared baking tray.
Divide the cheese mixture evenly between the mushroom caps.  Top with grated Parmesan cheese.

Bake in preheated oven 12-15 minutes, or until mushroom is tender and cheese is just beginning to brown.

Serve immediately.

Grilled Portobello Burgers with Basil Avocado Spread

Generally, "eating local" is ideal because it is economic, healthy, and usually abundantly available.  The growing region in which I live has so much to offer, it's hard to believe that we might need anything other than what we already have.  But it's not hard to believe that we might want them.  I like oranges and orange juice, but we can't grow them here very successfully.  I like olives and olive oil, but again, not from here because our weather isn't forgiving enough to nurture those plants and trees.  What about lemons, limes, figs, and avocados?  No, no, no, and no.

With the citrus, we do have them available in the grocery store, but the flavor pales in comparison to where they thrive; an orange eaten in California or Florida tastes drastically different than an orange eaten in Wisconsin.  I can't attest to the flavor of the lemons and limes as well, but I have to assume the situation is similar.  My kids like oranges, so I will buy the oranges, but even though they've never eaten the fruit in its home region, they notice the severe fluctuations in flavor and quality, too.

Could we live a healthy life without those things?  Sure.  But personally, I rely on olive oil and lemons, at the very least, and they are pretty much staples in my home.  And I'm not ready to ditch coffee or the occasional chocolate.  So, I do make exceptions.   For me, oils and olives are exceptions because they are prepared and preserved before they are sold, as opposed to whole fruits and vegetables, allowing the rest of us to enjoy them as well.  And I do make exceptions for lemons because we don't eat them whole (like we do with oranges); we use them to flavor or enhance a dish made with our own local offerings, the same as we do with any other seasonings.  With cocoa and coffee, I look for fair trade and organic versions.  There are several whole foods we like that are not locally grown, such as mangoes, pineapples and bananas, and we do buy them during their growing seasons, but they are not staples because they are not grown here.

One such food is the avocado.  I don't buy them often, but I like them with bean based Mexican style foods, instead of sour cream, which I also like (and find in abundance locally).  And I love them with this grilled mushroom sandwich, even though I could probably either use a homemade mayonnaise instead of the avocado or just skip the smear all together and just use basil leaves, because I like all of those things, too.

So, for the most part, I'm okay with occasionally enjoying the fruits and vegetables of another region, as long as they are purchased during their growing season and not relied upon as staples, unless they are minimally prepared and preserved (such as the oils and olives).  It is important that we understand the vast amount of food our individual growing regions have to offer so we can enjoy as much of it as possible, in as many different ways as possible.  In today's society, it's a gift to be able to enjoy olive oils and specialty vinegars from Greece or Italy, wines from California and France, various nuts and beans and so on, but only if it's used in conjunction with a dish made primarily from locally grown foods.

Anyway, now that I've rambled, here's the recipe for these delicious barbecue fare "burgers".  I do want to mention a bit about the ciabatta bread, though.  If you need to purchase a premade loaf, try to find one that is extremely fresh so the crust is still soft enough to bite into without squishing all the sandwich contents out the sides (I can't stand it when that happens).  Otherwise, you might consider making one yourself.  I use the recipe in Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, and it's so easy;  just mix the flour, salt, yeast and water, let it rise, shape it and bake it - no kneading at all.  I absolutely love their breads and method.

Grilled Portobello Burgers with Basil Avocado Spread
Serves 6.  Approx 10 min prep time.  Approx 8 min cook time.

For the spread:

• 2 avocados
• 2 Tbs basil leaves, chopped
• 2 Tbs lemon juice
• 3 garlic cloves, pressed (through a garlic press, or finely minced if you don't own a press)
• Salt and freshly ground black pepper

For the mushrooms:

• 6 large portobello mushroom caps, wiped clean
• 2 large red bell peppers
• 3 Tbs olive oil
• 1 1/2 Tbs balsamic vinegar
• 2 garlic cloves, pressed
• Salt and freshly ground black pepper

• Baby lettuce leaves
• 1 16oz loaf ciabatta bread, sliced lengthwise and cut into 6 equal bun size portions

Place the mushrooms in a 13x9 pan, gill side up (if they don't fit flat in the pan, use a gallon size resealable storage bag).  In a bowl, whisk together the oil, vinegar, garlic, salt and pepper (to taste).  Pour over the mushrooms, turning the mushrooms to coat, but ending with gill side up again (if you are using a bag, pour the marinade in with the mushrooms and gently shake to coat).  Set aside.

Cut the top and bottom off the red bell peppers (reserve for another use). Run your knife around the inside to remove the core and seeds.  Slice each pepper into three square chunks, like this:

Set the peppers on top of the mushrooms (or toss them into the bag) and set aside.

Cut the avocados in half, remove the seed, and scoop out the flesh with a spoon.  Place the avocado into a small bowl along with the basil, lemon juice, garlic cloves, salt and pepper (to taste), and mash everything together with a fork.

Slather the basil avocado spread on the bottom half of each ciabatta "bun" and top with baby lettuce leaves.

Oil the grates and fire up the grill.  Place the peppers and mushrooms (gill side up) on the rack over direct heat, and grill about 4-5 minutes.  Turn the vegetables over and grill another 4-5 minutes, basting the tops of the mushrooms with any left over marinade.

Place one bell pepper square and one mushroom on top of each of the prepared ciabatta buns.  Place the top on the sandwich and serve.