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 tablespoons balsamic vinegar, divided
6 tablespoons butter, softened, divided
1 pound portobello mushrooms, 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
ovenproof pan. Bake at 350° for 30 minutes. Squeeze out garlic, mash
with fork, combine in a small bowl and mix together with mayonnaise, basil
and 1 teaspoon balsamic vinegar.
In a large skillet over medium high heat saute Portobello mushrooms in 2 tablespoons
butter; add the remaining 3 tablespoons balsamic vinegar and cook until tender,
about 5 minutes. Season with salt and pepper.
Spread the bread 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 loaf along with the
cheese and tomato; sprinkle lightly with salt and pepper. Close the
sandwich; cut into six equal pieces and serve.
|
