Grilled Portobello Sandwich
Today's lunch outing with the Vegan Family Cookbook (pg. 141) was picked by our daughter but made by our son -- a straigtforward recipe of grilled portobello mushrooms on a crusty sourdough bread. On a very cold and very windy day, it really hit the spot.
He made the oil/garlic/thyme/basil/salt mix and brushed it on the mushrooms and then put them on the grill (getting used to the spring loaded tongs may take a bit of practice) for five minutes. We upgraded the sandwich with the addition of some roasted red pepper and wilted arugula along with the soy cheese on the sourdough bread.
Saturday, January 14, 2006