PORTOBELLO MUSHROOM SANDWICH
Ingredients
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2 Portobello Mushrooms, sliced to ½ inch
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2 Tbsp. Water
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1 Tbsp. Butter
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2 Tbsp. Minced Shallots
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1 tsp. Minced Garlic
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Salt and Pepper, to taste
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4 Slices Canyon 7 Grain Bread, toasted
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2 Tbsp. Sundried tomato relish (see below)
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2 Tbsp. Garlic Aioli
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2 slices Dry jack cheese
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Winter lettuces and microgreens
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¼ C. Chopped Sundried Tomatoes (packed in oil)
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1 Tbsp. Chopped Fresh Parsley
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1 Tbsp. Minced Shallots
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1 Tbsp. Olive Oil
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2 tsp. Red Wine vinegar
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Salt and Pepper, to taste
Sundried Tomato Relish
Directions
- To make the relish, stir all ingredients together in a bowl and set aside.
- Sautee the sliced mushrooms with water over medium heat until just softened.
- Slide the mushrooms toward the outside of the pan and melt the butter in the center.
- Add shallots and garlic. Cook for 30 seconds before incorporating the mushrooms. Season with salt and pepper, to taste and sauté until mushrooms are tender.
- Make two sandwiches. For each, spread one slice of toast with garlic aioli and the other with sundried tomato relish.
- Place several slices of warm sautéed mushrooms on the relish side of each sandwich. Place the cheese on top and allow it to melt.
- Finish sandwich assembly with lettuce and microgreens.
Difficulty: Easy
Prep: 5 min
Cook: 15 min
Servings: 2