Madeira-Glazed Portabella Steak Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was featured on The Splendid Table, and is a recipe from the CIA. The mushrooms can be prepared for this recipe a day ahead; cool the broiled mushroom caps completely and refrigerate until needed. Slice the mushrooms and allow them to return to room temperature before assembling the sandwiches. Ingredients:
8 portabella mushrooms |
1/4 cup madeira wine |
3 tablespoons olive oil |
2 garlic cloves, bruised |
1/2 teaspoon dried oregano |
2 teaspoons salt |
1 teaspoon black pepper |
8 slices onions |
16 slices rye meal or 16 slices pumpernickel bread |
8 slices muenster cheese or 8 slices havarti cheese |
4 cups mixed baby greens |
Directions:
1. Preheat the broiler and place the oven rack in the upper third of the oven.
2. Remove the stems from the mushrooms and, using a sharp paring knife, cut away the gills.
3. Combine the Madeira, 2 tablespoons of the olive oil, the garlic cloves, oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl; add the mushrooms and toss to coat. Set aside for 10 minutes to marinate.
4. Heat the remaining tablespoon of olive oil in a sauté pan set over medium-high heat. Add the onions and sauté until soft and translucent, about 5 to 6 minutes. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper.
5. Place the mushrooms and onion slices on a baking sheet, brush with the marinade, and broil until browned and tender; about 4 minutes on each side.
6. When cool enough to handle, thinly slice each mushroom. Fill the sandwich with slices of onion and mushroom and top with a slice of cheese.
7. Place the bottom half of each sandwich with the mushroom, onion, and cheese on a baking pan and place under the broiler until the cheese is melted, about 2 minutes.
8. Top each sandwich with the greens and a second slice of bread.
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