Wednesday, July 28, 2010
Portobello Mushroom Sandwiches
I chose not to take off the gills but I did remove as much of the stem as I could and then I brushed a little marinade on it. Just a little. They taste good without my help.
It's pretty easy for them to burn so I was constantly adding some more water to the pan to prevent that disaster.
For the mushrooms
2 Portobello mushroom caps
2 Tbsp Olive oil plus additional for pan
1 Tbsp Balsamic vinegar
2 cloves of garlic minced
1/2 tsp dried rosemary
For the sauce
2 tbsp mayonnaise
splash of lemon juice
splash of hot sauce
Toppings of choice-- I used coleslaw
and of course 4 slices of good bread. Don't do these babies an injustice by using some stale wonderbread. please.
1. Whisk all of the marinade ingredients together (the vinegar, oil, garlic and rosemary) then use a pastry brush to rub it all over the mushroom caps. Let the mushrooms sit for a minute or two to absorb some of the flavors. Meanwhile heat up some oil in a skillet on medium.
2. Place the mushroom caps in the pan gill side down. If the pan gets too dry add a couple tablespoons of water. After about 3-5 minutes, flip the mushroom to the other side and cook for an additional 3-5 minutes.
3. While the mushrooms are cooking, toast the bread. On two pieces spread half of the mayonnaise mixture. Top with some coleslaw or other various greens. When the mushrooms are cooked, place them on top of the coleslaw and then top with the remaining pieces of bread. Yields two sandwiches.