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Grilled Portabella Sandwich
Note from B: Posted this back in June of 2009, the first year of Feast Everyday. This is an over-the-top grilled sandwich with many layers of flavors.
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I'd never tried grilling portabella mushrooms before. It's much easier than I expected. Tom was away, and it was a hot day, and I didn't want to use the stove in the house.
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I thought I'd experiment with the fixings, too. I think I was worried that just a mushroom would be boring, so I may have gone a little overboard: fresh thyme and sherry for the portabella, an onion to caramelize, a mousse terrine to smear on the Ciabatta roll, smoked provolone and roasted red pepper.
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Doused the mushrooms in sherry and sprinkled them with fresh thyme. FYI - I should have oiled them so they didn't stick to the grill. I cooked them on a preheated grill, on medium, covered for 10 minutes without moving them.
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While the mushrooms and onions were cooking, I smeared a little mousse on one side of the roll, and put shavings of the smoked provolone on the other side. Not too much. Wanted the mushroom to be the star.
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Added a drained, dried a roasted red pepper from a jar. A big portion of caramelized onions and then the mushroom.
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I chopped up the leftover veggies and made sort of a cold ratatouille for lunch the next day.
B