Portobello en Baguette Sandwich
So, in light of the dismal drivel seeping from major media outlets today about U.S. women gradually losing the right to easily access abortions http://www.nytimes.com/2014/01/04/us/women-losing-access-to-abortion-as-opponents-gain-ground-in-state-legislatures.html?_r=0; and the perennial this is the coldest winter ever recorded http://www.huffingtonpost.com/2014/01/03/winter-storm-brings-snow-_n_4535004.html; I offer respite, perhaps serially if necessary.
My highlight of 2014 so far – a recipe that bubbled in my head for a homemade Portobello Mushroom Sandwich. Hey, after surviving the worst holiday season of my life, let’s just be thankful I’m thankful for something. And it is a sandwich; a taste sensation which I offer a description of below.
Oh, and I’m also thankful I could listen to my portable electronic device throughout my holiday flights without having to pretend to turn it off.
Robin’s Portobello Mushroom Sandwich
3 Fresh Portobello Mushrooms
1 Fresh Baguette
1 Large Clove of Garlic
Fresh Red Onion
Spring Salad Mix
Jane’s Original Mixed-Up Salt
Salt to taste
Melt 3 tbs. of butter in a saute pan with 1/2 tbs. olive oil on medium low heat. Place mushrooms cap side down in pan. Turn on oven to broil. Cut baguette into 6 inch pieces and then into halves. Butter inside of each baguette and broil for about one minute until lightly toasted. Turn mushrooms over and douse with white or red wine (perfect use of the wine leftover from the night before); add one clove of chopped garlic, 1/4 tsp. thyme and 1/4 tsp. Jane’s Mixed-Up Salt. Continuously baste mushrooms with liquid allowing garlic to sit in the segments of the mushrooms, salt to taste. Add 1tsp. wasabi paste per 1tbs. of mayonnaise to a ramekin and combine thoroughly. Spread wasabi mayo onto baguettes, top with sliced red onion, salad greens and sliced mushrooms. Place the remaining baguette halves on top. Enjoy!