Thursday, July 12, 2018
Simple Mushroom Sandwich
Sometimes the simpler a meal is, the better. This portobello mushroom sandwich is the perfect example of that truth. The secret is in using high quality mushrooms and high quality buns. Today I used homemade hamburger buns from my local bakery. I have used ciabatta buns, and those work too.
Here's what you need:
large portobello mushrooms - 2 per sandwich
Parmesan cheese (dairy or non dairy)
Here's what you do:
clean the mushrooms with a small spoon, scraping out the black gills and trimming off the stem. Place them on a grill pan and drizzle olive oil over both sides. Salt them generously. Start grilling them slowly, flipping them every so often. You don't want them to become brown, just soft and juicy. The salt will bring out lots of juice and that's good. Cover them with foil and allow them to cook for at least 30 minutes, flipping them once in a while. They are done when a knife slips easily into the center of the mushroom.
In the mean time, make the best garlicky Parmesan toast with your buns. The buns do not need to be hot at meal time; they can sit around a bit before serving the sandwiches.