I can’t say that I’m the biggest fan of the mushroom family. I searched through my recipe archives, and not one dish on here highlights mushroom as the chief ingredient. Not one. Unless you count the sloppy Joes from last year, and I still vote that those are more “beefy” than they are “mushroomy”. Also, I still vote that the cans of Manwich are f-ing awesome. Judge not.
So we’re back to this – a first, of sorts – a sandwich with a key ingredient – a big ol’ fatty chunk of a portobello mushroom. Watch out, people.
I’d like to also add though, that the pesto is certainly something to “shake a stick at”, too. Chris and I spent a good part of a recent Saturday morning cooking together for our second bout of our Turntable Kitchen subscription (the first included an excellent cioppino, if you missed the post). We rocked out to some lovely tunes (including Biggie Smalls! yes! and also some lesser knowns that I’m sure will lead to album purchases) and got our bags packed for one of our very favorite picnics yet.
If you’re in the Bay area when the sky is clear (which is most certainly a crap shoot in the summer, for sure), head over to Lands’ End, essentially the furthest you can go northwest in SF without falling into the ocean. Don’t steal our picnic spot, which is top secret, because it’s so awesome and we’ll go there as much as possible, but search carefully for lovely patches of land to plop down onto. You might have to do a little shimmie down some dirt to get to the spot, but I promise you it’ll be worth it.
If you aren’t in the Bay area, just go have a picnic somewhere else for cryin’ out loud. Picnics are fun almost anywhere, except maybe a swamp, or during high-tide, or a heavy sandstorm in the desert, but you know what I mean, right? Pack a hearty lunch and some snacks, too. You’ll want to stay a while. Also, pack some sunscreen, because I forgot and almost couldn’t focus on my Temper Trap concert later that night as a result of severe burning of the insides of my legs. Especially the right one.
I pulled through and enjoyed it, in case you were wondering…
Even if you’re a meat-eater, make sure this exact sandwich is packed – you won’t regret it. And toss in a small grain salad with some quinoa, farro, or even just peaches and lettuce. A soda? Or just some nice, cold rosé (we opted for both). If you have any treats stowed away in the freezer, this is a perfect time to take that out at the last minute, throwing it on top of all your other goodies because it was the best last-minute idea ever (in my case, it was a slice of that awesome Earl Grey cake).
At the end of the day, you’ll have a hard time figuring out your favorite part of the meal, because it’s all just ten times better, and so magical, when you’re eating it outside. And atop it all, the best part of that is the company (well…. maybe the view…if it was as awesome as ours!).
Portobello Mushroom Sandwiches
adapted from Turntable Kitchen; makes 4
time commitment: 30 minutes
1 c arugula
10-12 fresh mint leaves
1/2 c walnuts
2 garlic cloves, roughly chopped
1/3 c grated Manchego cheese
1/3 c olive oil
fresh lemon juice
salt and pepper, to taste
2 large portobello mushrooms, cleaned with stems removed
arugula for putting on sandwiches, optional
1 fresh loaf of ciabatta bread
make the pesto. combine arugula through cheese in a food processor. add some of the olive oil and process until smooth, adding more olive oil by the tablespoon if needed. add a squeeze of lemon juice, then adjust taste with salt and pepper as needed. process one last time until smooth.
oil and preheat a grill pan over medium-high heat. salt and pepper the mushrooms and brush lightly with oil. grill whole for about 5 minutes on each side, until tender. meanwhile, cut ciabatta loaf in half to create the top and bottom sandwich pieces. I like to scoop out some of the bread (which you can grind up and use for bread crumbs) so the sandwich isn’t so ‘bread’) slather pesto sauce onto the bottom of the bread (using almost all of the loaf, but save some for another use if you have a large loaf. you just want enough for the two mushrooms to cover, which will result in good-sized sandwiches but not ginormous.) and then add arugula, if using. put mushrooms atop arugula and then close the loaf and cut into 4 equal sized sandwiches.