Tuesday, June 6, 2006

Grilled Portabello Mushrooms on Kaiser Rolls

Ingredients

Aioli
1/3 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon minced garlic

Marinade

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

6 large portabello mushrooms ; cleaned, stems and black gills removed
Kosher ; salt
Freshly ; ground black pepper
6 Kaiser rolls ; cut in half
2 ounces arugula ; trimmed, rinsed, and dried

Instructions

1. In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl combine the marinade ingredients. Pour the marinade into a 10 by 15-inch sheet pan with sides. Place the mushroom caps in the marinade, gill side down. After 15 minutes, turn them over and allow cap sides to marinate for an additional 15 minutes.

3. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Grill the mushrooms, gill sides down, over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until they begin to soften, about 5 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and grill until they are tender when pierced with a knife, 5 to 7 minutes longer.

4. Grill the Kaiser rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

5. Spread aioli on the toasted buns and top with some arugula and a mushroom. Serve warm.
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