The Moosewood Restaurant New Classics cookbook has been on my shelf for years, and though I regularly find good recipes while skimming, I rarely cook out of it. Changing, starting now!
I love the idea of portabello mushrooms as the main ingredient in a sandwich, and Moosewood has three different versions beginning with the same mushroom prep. Then you just add mushroom to your sandwich and customize depending on what you're craving.
This was a lot simpler than I expected upon first glance; I think it took about twenty minutes all together. I did make only 1/2 a recipe, but easy nonetheless.
3 tablespoons olive oil
2 garlic cloves
dash of salt and pepper to taste
4 portabellos, rinsed and dried
Preheat the oven to 400 degrees.
Combine the oil, garlic, salt and pepper in a small bowl and set aside.
Remove the stems from the portabellos and slice the caps into 1/2 ro 3/4 inch thick slices. Brush the portabello slices with the oil mixture and arrange on a baking sheet.
To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
Portabello Chipotle Sandwich
2 tablespoons chipotles in adobo sauce
6 tablespoons prepared mayo
2 tablespoons lime juice
Mince the chipotle peppers. Combine them with the mayonnaise and line juice in a bowl and mix thoroughly.
4 multi-grain or other whole grain rolls
4 fresh lettuce leaves, rinsed and dried
4 sliced cooked portabellos
1/2 red onion, thinly sliced
2 tomatoes, cut into 8 slices (I left this out, as tomato season is months away yet)
2/3 pound sliced mild cheese
Slice open each roll, and spread with about 1 and 1/2 tablespoons of the dressing. Place a lettuce leaf on one half. Layer on 1/4 of the portabellos, 1/4 of the sliced red onions, 2 tomato slices, and a slice or two of cheese.
This sandwich is good! I just ate one for dinner and plan to bring another for lunch tomorrow. I really love the chipotle flavor, and with the mushrooms and cheese, it makes for a hearty meal.