Monday, April 7, 2014

portabella mushroom sandwiches with chipolte mayo



I love all kinds of mushrooms and lately have been really into portabella mushrooms. This sandwich was a great weekend lunch, hearty and full of that great mushroom flavor, made only better by the spicy mayo.

for 2 mushroom caps/sandwiches
2 TB balsamic vinegar
good pinch of black pepper for each
sprinkle of salt for each
2 tsp soy sauce
2 tsp vegetable oil

for the chipolte mayo-
your favorite mayo, such as veganaise
1/4 tsp garlic powder
1/4 tsp chipolte chili powder
2 TB finely minced fresh basil
dash paprika
salt and pepper to taste
    mix everything together

quick pickled onions
lots of boston lettuce
tomato slices, I had cherry tomatoes

your favorite bread, or bun


Remove the cap from the mushroom and clean. This time I lightly scraped some of the under gills off, just in case they would be bitter… Honestly, I didn't notice a difference. Drizzle the mushrooms with the balsamic, soy sauce, oil, salt and pepper and let them rest on a parchment lined baking sheet for five minutes. Enough time to make the mayo.
You can cook the mushrooms in a pan, or broil them. It takes about 4-5 minutes each side when broiling. They should be soft in the middle, but not mushy.




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