Sunday, September 28, 2014

Seared Portabello Mushroom Sandwich with Wasabi Mayo

Mushrooms have been my world lately....No particular reason, they just keep popping up on the menu (bad pun, but I couldn't resist!)

This is what I call quick, easy, and satisfying for dinner. Sear some portabellos in olive oil, swirl some wasabi in your favorite mayo (or vegan version of mayo) and top with tomato, lettuce and avocado. Yeah, it's fungi deliciousness!

It's hardly a recipe, but you'd pay good money for it if you saw it at a fancy schmancy sandwich shop so I'm claiming credit for the recipe!

Seared Portabello Mushroom Sandwich with Wasabi Mayo

1 portabello mushroom per diner, sliced into 1/2 inch slices lengthwise
3 slices of avocado per diner
1/2 cup mayonnaise (or veganaise)
1 tablespoon wasabi
olive oil

If you want, toast the buns and set aside. Heat a skillet over medium heat for a couple of minutes. Pour in just enough olive oil to coat bottom of pan well. Place mushrooms in pan and allow to cook for 4-5 minutes. Drizzle more olive oil on top of mushrooms and turn once they are beginning to sizzle and crisp. Cook on other side until tender and beginning to brown. Combine mayo and wasabi and smear on bottom half of buns. Place mushrooms on top of mayo and top with tomato, avocado and lettuce and serve.


Recipes currently inspiring me:

Thai Noodle Salad with Grilled Chicken at Cinnamon Spice and Everything Nice
Summer Squash Gratin with Salsa Verde at Smitten Kitchen
Cilantro Lime Grilled Shrimp at Closet Cooking

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