Portobello Mushroom Sandwiches With Cranberry Dijon Mustard |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In 'Not Your Mother's Weeknight Cooking' by Beth Hensperger Ingredients:
1 tablespoon olive oil |
1 medium shallot, minced |
1/4 cup dijon mustard |
1/4 cup whole berry cranberry sauce |
2 tablespoons balsamic vinegar |
1/4 cup olive oil |
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar |
2 teaspoons dried marjoram or 2 teaspoons dried basil |
1 garlic clove, crushed |
sugar, a pinch |
4 large portabella mushrooms, stems and gills removed |
4 fresh round sandwich buns |
sea salt |
fresh ground black pepper |
Directions:
1. Mustard-heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
2. Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
3. Use immediately or store in the refrigerator for up to 1 week.
4. To marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.
5. Preheat the broiler or prepare a hot fire in a charcoal or gas grill.
6. Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
7. Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
8. Lightly toast the cut sides of the split rolls.
9. Place each on an individual serving plate and spread with cranberry mustard.
10. Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
11. Top with the other half of the roll and serve immediately.
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