Other Sandwich Wednesday Posts: Mushroom & Brie Sausage Sandwich; General Tso's Tofu Sub; Poached Egg and Avocado on a Croissant; Eggplant Sandwich with White Bean and Blue Cheese Spread; Stoplight BLT; Buffalo Blue Cheese and Crispy Black Bean Burgers; Mushroom Philly "Cheesesteaks" and Vegetable Sandwich with Dill Sauce.
Recipe adapted from Oh My Veggies.
1 cups Cabernet Sauvignon
1/2 tablespoon butter
1 teaspoons packed brown sugar
Salt and pepper to taste
6 mini portabella mushrooms, stems and gills removed
4 slices provolone
6 whole-wheat slider buns
A pinch of dried rosemary
6 tomato slices
1 cup lettuce
In a medium sauce pan, heat the wine to a boil. Cook for 15-20 minutes until reduced. Then add the butter and sugar. Season with salt and pepper, then remove from the heat.
In a large skillet of hot olive oil saute the mushroom caps until tender on each side. Spoon the wine sauce over the caps in the skillet until coated, once one side is coated, flip to the other side and spoon additional sauce over them.
|Top each slider bun with tomato, a mushroom cap, lettuce and cheese.|
These tasted like a nice veggie sandwich. The mushroom flavor was pretty strong, the wine added subtle undertones of flavor. Dave added ketchup and mustard to some of his, you could add any additional sauces that you'd like.