“I can’t believe we’re sitting here eating mushroom sandwiches.” My husband took another bite of the thick sandwich filled with a mix of sauteed portobello slices, onions, garlic and spinach. “A year ago, we wouldn’t have gone near a mushroom,” he said.
He was right. Until we’d gone hunting for chanterelles with Dick Ojakangas in Duluth last August, we had no idea what we’d been missing as mushroom-challenged individuals. The moment we tasted the chanterelles that Beatrice Ojakangas had sauteed, we were hooked. And that opened up a whole new world of culinary magnificence to us. You can read about that mushroom-enlightening experience on a blog post I wrote last year. Just click here to get to that story.
Since that mushroom turnaround last year, I went to Mushroom Camp, joined the Paul Bunyan Mushroom Club, tramped through the woods on a few forays and have been eating mushrooms with enjoyment. Nothing from a can, though. Only fresh mushrooms will do for my palate.
These Portobello Mushroom Sandwiches have become a favorite. It takes little time to slice up a couple of large Portobellos and marinate them for a few minutes in olive oil, balsamic vinegar and Italian seasoning blend. While the mushroom slices marinate, you can saute the onion and garlic, adding some fresh spinach or kale that wilts in just seconds. Then, add the mushroom slices, cook for a few minutes and serve on toasted bread slices.
It’s a gourmet sandwich. It takes minutes to make. We think it’s amazing — in more ways than one!
The Confetti Bean Salad in my column this week goes well with Portobello Mushroom Sandwiches. You can get the Bean Salad recipe by clicking here.
You might also enjoy Mushroom Crostini. I posted that recipe on this blog not too long ago. Click here for that recipe.
Marinated Portobello Mushroom Sandwich
- 2 Portobello mushrooms, stems removed, tops dusted with a dry paper towel
- 3/4 cup extra-virgin olive oil plus 1 tablespoon for cooking
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons dried Italian seasoning blend
- 1 medium yellow onion, sliced
- 4 chubby cloves garlic, sliced
- 2 or 3 handfuls baby spinach leaves or baby kale leaves
- Freshly ground black pepper, to taste
- Salt to taste
- Bread slices, toasted or grilled
Prepare marinade by whisking 3/4 cup olive oil, balsamic vinegar, and Italian seasoning together. Cut portobello mushrooms into slices about 1/4-inch thick. Arrange slices in a 9-x 13-inch glass baking dish in a single layer. Pour marinade over the slices. Use your fingers to rub mixture over the slices, coating them completely. Turn slices over and make sure all of the cut sides are coated. Set aside.
Heat 1 tablespoon olive oil in a 12-inch skillet (cast iron works well) over medium heat. Add onions to hot oil and saute until soft. Add garlic and saute for another minute. Add spinach or kale and cook until wilted. Add mushrooms, scraping any leftover marinade from the dish into the skillet. Stir and cook for about 5 or 6 minutes, until mushrooms are tender. Add salt and pepper to taste. Serve on toasted or grilled bread slices. Makes 4 sandwiches, depending on size of bread slices.
Tip from the cooks
We like to brush both sides of bread with a light coating of olive oil and toast them in our grill pan on the stove.