HOT MUSHROOM
Provided by Food Network
Time 25m
Yield 1 sandwich
Number Of Ingredients 31
Steps:
- For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
- For the slaw: Combine the cabbage and Pickled Celery thoroughly.
- For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
- For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
- Heat cornstarch in 4 quarts water in a saucepan until clear.
- Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
- Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
HOT MUSHROOM SANDWICHES
This is one of Helen Gurley Browns favorite party hors d'oeuvre recipes and was shared by New York City caterer, Donald Bruce White. They can also be served for lunch or as part of a tea menu.
Provided by cookiedog
Categories Lunch/Snacks
Time 50m
Yield 21 sandwiches
Number Of Ingredients 11
Steps:
- Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
- Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.)When mixture is thick add mushroom mixture.
- Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.).
- Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.
Nutrition Facts : Calories 112.9, Fat 5.2, SaturatedFat 2.9, Cholesterol 13.8, Sodium 203.9, Carbohydrate 14.1, Fiber 0.7, Sugar 1.3, Protein 2.5
NIGELLA LAWSON PORTOBELLO MUSHROOM CHEESESTEAK SANDWICH
I just saw Nigella make this on one of her TV shows and I had to post it. It is utterly yummy. You can experiment with toppings to create your own flavor sensations.
Provided by Epi-curious
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
- In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
- Put about 2 tbls. of butter mix on top of each mushroom.
- Bake mushrooms until tender (15-20 min.).
- Slice foccacia down the center horizontally to create a bun.
- Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
- Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
- As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.
Nutrition Facts : Calories 232.9, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 171.3, Carbohydrate 5.9, Fiber 1.5, Sugar 1.6, Protein 2.7
GRILLED PORTOBELLO MUSHROOM SANDWICH
Grill portobello mushrooms to perfection for this Grilled Portobello Mushroom Sandwich recipe! You'll love biting into a Healthy Living mushroom sandwich!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
- Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
- Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.
Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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