Marinated Portobella Sandwich
2 large Portobella Mushrooms
1/8 c Balsamic vinegar
1/8 cup fresh-squeezed orange juice
1/8 c water
2 tbl nutritional yeast
1-2 garlic cloves, pressed or finely minced
pinch of thyme
pinch of oregano
1/4 tsp onion powder or 1-2 tbl minced onion
1/8 c red pepper (roasted or raw) finely minced
cayenne to taste (optional)
handful of fresh basil leaves
non-wheat grain bread (millet, quinoa, etc.)
In flat-bottomed dish, mix nutritional yeast, herbs, onion, garlic, red pepper, cayenne if desired.
Add vinegar, orange juice and water. Allow garlic to marinate for 2+ hours (unless you like raw garlic).
Cut Portobella into 1/4 inch slices.
After marinating garlic, add mushroom slices, turning them to coat entirely.
Allow them to marinate for 30-60 minutes,* turning occasionally.
*Although the Portobella soaks up the marinade quickly, it can be left overnight in it; this will only improve the flavor.
If bread is dense, as with some wheat-alternative grains, liberally score the bread on one side so that it will absorb the sauce/topping.
Remove Portobella from marinade. You’ll be using the vegetables and solution to create a sauce. If it is not thick enough at this time, add nutritional yeast or ground cashews to desired consistency.
Toast bread, light to medium.
Pour some of sauce onto each piece of toast.
Layer fresh basil leaves.
Layer mushrooms and top with vegetables from sauce.
Put top piece of toast on and get ready for to eat.
I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.
You might try this with Chanterelle mushrooms, but these are expensive. I hope you enjoy this recipe and come up with your own variations. Mushroom love to ya!
Clare in IB — Imperial Beach