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Grilled Mushroom & Garlic Sandwich on Country Bread
Ingredients
| * | 1 1/2 lbs. mixed mushrooms (portobello, shiitake, oyster, domestic, etc.) |
| * | 2 tbls. vegetable oil |
| * | 3 shallots, peeled and minced |
| * | 2 cloves garlic, peeled and minced |
| * | 1 tsp. thyme, stemmed and chopped |
| * | 12 croutons - thin slices of good country bread |
| * | 6 tbls. pureed roasted garlic |
| * | 1 cup white cabbage, shredded |
| * | 1 cup red cabbage, shredded |
| * | 1/2 bunch watercress, larger stems removed |
| * | 4 tbls. balsamic vinegar |
| * | 6 tbls. olive oil |
| * | 2 tbls. butter |
| * | salt and pepper |
| * | 1 tbls. chopped parsley |
Instructions
| 1 | Light a charcoal or other type grill and allow the coals to burn down until medium hot. |
| 2 | Cut the mushrooms into large slices. Toss the sliced mushrooms with the vegetable oil in a bowl. Spread the mushrooms on the grill and cook for 8-10 minutes. Move the mushrooms around with a metal spatula so that they cook evenly. When the mushrooms are cooked, remove them to a colander fitted over a small bowl and allow them to drain. |
| 3 | Add the chopped shallots, garlic and thyme to the mushrooms. Reserve. |
| 4 | Preheat the oven to 400 degrees. Place the croutons (bread slices) on a sheet pan. Season with salt and pepper and toast in the oven for 8 minutes. Spread each crouton with garlic puree and continue to cook in the oven for an additional 3 minutes. |
| 5 | In a small mixing bowl, combine the white and red cabbage with the watercress. Add the balsamic vinegar and olive oil. Season with salt and pepper and toss. Reserve. |
| 6 | Heat 2 tablespoons of butter in a saute pan until the butter bubbles and begins to turn a nutty brown. Add the mushrooms and cook over high heat, tossing occasionally, for 4-5 minutes, taking care not to let the garlic burn. Add salt and pepper to taste. Add the chopped parsley. Reserve. |
| 7 | To make the sandwiches, divide the cabbage salad among 6 plates. Place a crouton on each plate. Divide the mushrooms and pile on top of each crouton. Place the remaining croutons on top of the mushrooms, sandwich style. Serve warm. |
Source
Gordon Hamersley of Hamersley's Bistro, Boston, MA.