May 2010--Portobello Mushroom Sandwiches with Lemon Garlic Mayonnaise

I absolutely love Portobello mushrooms. While restaurant eating isn't always simple for non-meat eaters, I can usually count on a dish with Portobello mushrooms as the main ingredient. These sandwiches are fast and we love them.

From Vegetarian Classics by Jeanne Lemlin

Makes 2 Sandwiches

1/2 tablespoon unsalted butter

2 large (5 inch diameter) Portobello mushrooms, stems discarded, caps wiped clean, and thinly sliced

Salt to taste

3 1/2 tablespoons mayonnaise

1 very small garlic clove, minced or pressed
Generous seasoning of freshly ground pepper

4 slices Tuscan style bread or 2 sandwich rolls (the WinCo bakery sells ciabatta sandwich rolls)

1 small to medium size ripe tomato

1 avocado

Melt the butter in a medium sized skillet over medium heat. Add the mushrooms and saute until brown all over and juicy (about 7 minutes). Season with salt and let cool.

Combine the mayonnaise, garlic, lemon juice, and pepper in a small bowl.

To make the sandwiches, spread some of the mayonnaise mixture on each bread slice. Place the mushrooms, tomato slices, avocado, and lettuce on two of the slices and top with the remaining bread. Serve at once.