The sandwich is built around portobello mushrooms. I love them for their beefy texture and capacity to soak up flavors. Pairing the mushrooms with herbed cheese and beets and stuffing the mixture between two slices of ciabatta seemed like a good idea for a weeknight supper.
I executed the dish in a pedestrian manner than truly would have gotten me kicked off Top Chef or Chopped. Piling the cheese and beets into the mushroom cup made the sandwich cumbersome to eat. Still, not a bad recipe from the middle of the night. Here it is, in an improved form.
Portobello and beet sandwiches
2 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon fresh chopped herbs (tarragon and/or parsley are nice)
juice of one lemon
1/4 teaspoon salt
a few grinds black pepper
2 portobello mushrooms, stems removed
4 medium-small beets roasted or boiled, then peeled and sliced into thin rounds
4 tablespoons herbed cheese (I used Boursin; goat cheese would also be good)
a few pieces of arugula or other greens.
1/2 loaf ciabatta or other fresh bread, halved
1) In a glass bowl or plastic container, combine the olive oil, mustard, herbs, lemon, salt, and pepper. Whisk to combine and add the mushrooms. Tilt the mushrooms so they get glossed with the marinade. Set aside at room temperature for an hour, or overnight in the fridge.
2) Preheat the broiler. Remove the mushrooms from the marinade and broil, cap side up, about 6 minutes, or until slightly browned. Flip them over and drizzle the marinade into the cup part of the mushrooms. Broil 5 minutes more, or until the mushrooms are sizzling and brown, but not burned. Carefully remove them and drain the mushroom juices onto two of the bread slices.
3) Spread the herbed cheese on the dry segments of the bread halves. Slice the mushrooms and place on the bread. Top with the beets and lettuce.
Serves 2
