The cookbook’s description for the following recipe states “I know it is a cliché to say that a grilled mushroom sandwich tastes like it contains meat, but it really does.” Curious, I had to try it out. I’ve had dozens of mushroom burgers, and yeah, they have a meatiness to them. But what about this chopped sandwich?
This sandwich is topped with homemade blue cheese dressing. It’s not a low-cal dressing, for sure, but it has enough flavor that you don’t have to put much on to get a punch. Use the leftovers for a salad the next day. Also, take it easy on the garlic. My dressing was overpowered by garlic.
Is there anything nutritional in this sandwich? Of course. Mushrooms kinda get overlooked in the world of healthy eating, but they do offer quite a bit of nutrition. Here’s a site dedicated to mushrooms.
Here’s a quick rundown:
– Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid
– Mushrooms are also a source of important minerals, such as selenium (works as an antioxidant to protect body cells from damage that might lead to heart disease, some cancers and other diseases of aging); ergothioneine (an antioxidant that may help protect the body’s cells); copper (helps make red blood cells); potassium (aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure. It also plays a role in making sure nerves and muscles, including the heart, function properly).
Now, on to the recipe. I found this recipe in “The New Vegetarian Grill” by Andrea Chesman. I really liked this sandwich and I’ll definitely make it again. The tangy dressing is complimented nicely by the arugula (do NOT skip adding some green to this sandwich – it adds a lot to it).
Mushroom Steak Sandwiches with Blue Cheese Dressing
Blue Cheese Dressing
1/4 cup buttermilk
3 tablespoon crumbled blue cheese (1 1/2 ounce)
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 small garlic clove
8 large Portobello mushrooms, sliced 1/2 inch thick
Four 3/4-inch-thick onion slices
2 tablespoons extra virgin olive oil
8 large slices high quality white bread (such as French, Italian, sourdough)
1 garlic clove, halved
1 vine-ripened tomato, sliced
1 bunch arugula or watercress (about 5 ounces), stemmed, or 2 cups mesclun
Prepare a medium fire in the grill.
To make the blue cheese dressing, combine the buttermilk, blue cheese, mayonnaise, parsley and garlic in the blender or food processor. Process until smooth and thickened. Set aside.
Brush the mushrooms and onions lightly with olive oil. Grill the mushrooms and onions, turning occasionally, until tender and grill-marked, about 10 minutes. Grill the bread until lightly toasted, about 2 minutes per side.
To assemble the sandwiches, rub the toasted bread with the garlic. Spread the blue cheese dressing on the bread. Arrange the mushrooms on 4 slices. Separate the onions into rings and place over the mushrooms. Top with tomatoes and greens. Cover with the remaining slice of bread, cut in half, if desired, and serve at once.
Variation: Replace the blue cheese in the dressing with crumbled soft goat cheese.