Prep 15 mins
Cook 15 mins
This was featured on The Splendid Table, and is a recipe from the CIA. The mushrooms can be prepared for this recipe a day ahead; cool the broiled mushroom caps completely and refrigerate until needed. Slice the mushrooms and allow them to return to room temperature before assembling the sandwiches.
- 8 portabella mushrooms
- 1⁄4 cup madeira wine
- 3 tablespoons olive oil
- 2 garlic cloves, bruised
- 1⁄2 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 slices onions
- 16 slices rye meal or 16 slices pumpernickel bread
- 8 slices muenster cheese or 8 slices havarti cheese
- 4 cups mixed baby greens
- Preheat the broiler and place the oven rack in the upper third of the oven.
- Remove the stems from the mushrooms and, using a sharp paring knife, cut away the gills.
- Combine the Madeira, 2 tablespoons of the olive oil, the garlic cloves, oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl; add the mushrooms and toss to coat. Set aside for 10 minutes to marinate.
- Heat the remaining tablespoon of olive oil in a sauté pan set over medium-high heat. Add the onions and sauté until soft and translucent, about 5 to 6 minutes. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper.
- Place the mushrooms and onion slices on a baking sheet, brush with the marinade, and broil until browned and tender; about 4 minutes on each side.
- When cool enough to handle, thinly slice each mushroom. Fill the sandwich with slices of onion and mushroom and top with a slice of cheese.
- Place the bottom half of each sandwich with the mushroom, onion, and cheese on a baking pan and place under the broiler until the cheese is melted, about 2 minutes.
- Top each sandwich with the greens and a second slice of bread.