these are flavorful fleshy fungi almost
meat-like.
Because of this, they are very filling and tasty making a great hearty
lunch offering,
fill sandwich with sautéed mushrooms, cheese, tomato and
mayonnaise...
delicious!!!
serve with a Salad - see my photos
Portobello
Mushroom Sandwich
source:
photograph created by www.finedinings.com
recipe adapted from Bon Appetit
6 servings
2 garlic cloves,
unpeeled
olive oil for roasting garlic
1 cup mayonnaise
1/2
cup fresh basil, chopped
1 teaspoon plus 3 tablespoon balsamic vinegar, divided
6 tablespoon butter, softened, divided
1 pound Portobello
mushroom, stems removed, sliced 1/4-inch
Salt and pepper, to taste
1 pound loaf pain rustique, ciabatta or focaccia bread, halved
horizontally
1/3 cup Parmesan cheese, coarsely grated
1 large tomato thinly sliced
Enclose garlic cloves and olive oil in foil on an ovenproof pan. Bake at 350° for 30 minutes. Squeeze out garlic, mash
with fork, combine in a small bowl with mayonnaise, basil
and 1 teaspoon balsamic vinegar.
In a large skillet over medium high heat sauté sliced Portobello mushroom in 2 tablespoons
butter; add the remaining 3 tablespoons balsamic vinegar and cook until tender,
about 5 minutes. Season with salt and pepper.
If bread halves are too thick, use
your fingers to pinch and remove any excess amount leaving 1/2-inch
walls. Spread both halves with the remaining 4 tablespoons butter, place under
the broiler and toast until golden brown. Spread the mayonnaise mixture
on each half. Arrange cooked mushrooms on the bottom toasted bread halve along with the
grated cheese and sliced tomato. Sprinkle lightly with salt and pepper. Close the
sandwich; cut into six equal pieces and serve.
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