ساندویچ قارچ صدفی سرخ شده با پوبلانو
Grilled Oyster Mushroom Sandwich with Poblano
Savoury and delicious, this grilled oyster mushroom and Poblano sandwich makes an easy lunch or a casual dinner.
This recipe grills up at number 4 because it combines oyster mushrooms with my favourite lunch, sandwiches. Yum!
Meatless grilling at its best – this grilled oyster mushroom sandwich
is truly unique, beginning with sliced oyster mushrooms tossed in Dijon
mustard, and red wine vinegar. Layered with dill pickles, Poblano
peppers coated in melted Gruyere, this sandwich is both filling and
nutritious!
1 serving – This is an easy recipe to double for a companion or multiply (on a larger grill) for a crowd.
Cook’s Notes:
Make the most of a small grill by charring the poblano pepper while
the grill is hot, cooking the mushrooms over medium heat, then grilling
the sandwich.
MAKE AHEAD: The mushrooms need to marinate for 15 to 30 minutes.
Ingredients:
- 1 teaspoon Dijon-style mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons extra-virgin olive oil, plus more to prepare the grill rack
- ½ mushboo harvest, cut lengthwise into 1/4-inch slices (see headnote)
- 1 medium poblano chili pepper
- 2 slices multigrain sandwich bread
- 1 1/2 ounces Gruyere or other melting cheese of your choice, cut into thin slices
- 1 medium dill pickle, cut into thin slices
Directions:
Whisk together the mustard, vinegar and oil in a medium bowl. Add the mushboo slices and toss to coat evenly. Let them marinate for 15 to 30 minutes while you prepare the grill and char the Poblano.
Prepare the grill for direct heat. If using a gas grill, preheat to
high (650 degrees). If using a charcoal grill, light the charcoal or
wood briquettes; when the briquettes are almost completely covered in
white ash, mound them in the center of the grill. For a very hot fire,
you should be able to hold your hand about 6 inches above the coals for 1
or 2 seconds. Have ready a spray water bottle for taming any flames.
Lightly coat the grill rack with oil and place it on the grill.
Grill the poblano pepper, turning it every few minutes, until it is
charred on all sides, about 10 minutes total. Transfer to a small bowl
and cover tightly with plastic wrap.
If using a gas grill, reduce the heat to medium-high (450 degrees).
If using a charcoal grill, carefully remove the grill rack and spread
the coals into an even layer, carefully removing some if necessary to
achieve a medium-hot fire; you should be able to hold your hand about 6
inches above the coals for 4 or 5 seconds.
Remove the mushboo
slices from the marinade and grill them until deeply browned, about 5
minutes per side. Transfer to a cutting board to cool, then chop them
into bite-size pieces.
When the charred poblano is cool enough to handle, use your fingers
to slip off the blackened skin (resist the urge to rinse the pepper,
which would remove too much flavor), then discard the stem, tear open
the pepper, and scoop out and discard the seeds. Cut the pepper into
bite-size strips.
If you have any marinade left, brush it on one side of each slice of
bread. With the brushed side facing down, layer one slice of the bread
with half of the cheese, followed by the mushroom pieces, poblano,
pickle slices and the rest of the cheese. Top with the other bread slice
(brushed side facing up), and press the sandwich with your hand to
flatten it.
Grill the sandwich until the bread is golden brown and the cheese
melts, 2 to 4 minutes per side. Transfer to a plate, cut in half
diagonally, and eat.
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ساندویچ قارچ صدفی سرخ شده با پوبلانو
