| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 8 |
oz |
Portobello mushrooms, sliced 1/2-inch thick |
| 2 |
ts |
Balsamic vinegar |
| 1 |
sm |
Garlic clove, pressed or minced |
| 3 |
sl |
(7-inch) narrow French bread, each sliced horizontally |
| 6 |
|
Tomato slices, each cut in half |
| 9 |
|
Basil leaves |
|
|
Freshly ground pepper |
INSTRUCTIONS
Here the only recipe I found myself: from ?Vegetarian Pleasures,
Main-Courses? by Jeanne Lemlin makes 6 (3 1/2-inch) sandwiches
1. Heat 1 Tbsp of the olive oil in a large skillet over medium heat. Add
the mushrooms and saut. until brown and juicy, about 10 minutes.
2. Meanwhile, in a small dish combine the remaining 3 Tbsp oil with the
vinegar and garlic and stir to blend.
3. If the French bread isn?t absolutely fresh and crisp, heat it in the
oven a few minutes, until just hot.
4. To assemble the sandwiches, spread 1/6 of the oil and vinegar mixture on
each half of French bread. On each bottom half of the bread, layer 1/3 of
the mushrooms, tomato slices, and basil leaves. Season with pepper (plus
dried chili flakes or fresh minced chilies) and top with the remaining
bread. Slice the sandwiches in half and serve immediately.
You can grill Portobello mushrooms instead of saut.ing them by removing the
stems and brushing both sides with olive oil. Grill them about 3 minutes on
each side. Whether you saut. or grill them, you?ll have a knockout of a
sandwich.
Posted to CHILE-HEADS DIGEST V3 #233 by "Eruna Schultheiss"
<eruna@taom.com> on 97.
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