Portobello Mushroom Sandwiches With Cranberry Dijon Mustard
(from saymyname’s recipe box)
Serves 4 people
Categories: Hot Sandwich, Main Dish, Mushrooms
Ingredients
- Cranberry Dijon Mustard:
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 1/4 cup Dijon mustard
- 1/4 cup whole berry cranberry sauce
- 2 tablespoons balsamic vinegar
- Sandwich:
- 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
-
Mustard—-heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
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Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
-
Use immediately or store in the refrigerator for up to 1 week.
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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.
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Preheat the broiler or prepare a hot fire in a charcoal or gas grill.
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Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
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Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
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Lightly toast the cut sides of the split rolls.
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Place each on an individual serving plate and spread with cranberry mustard.
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Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
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Top with the other half of the roll and serve immediately.