posted by Arugula 12-23-98 9:54 AM
Portobello Steak Sandwiches with Gorgonzola Butter and Red Pepper Vinaigrette
Can be prepared in 45 minutes or less but requires additonal unattended time.
For marinade:
5 tablespoons balsamic vinegar
6 large garlic cloves, minced
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1/2 cup olive oil
1 1/2 pounds fresh Portobello mushrooms, stems trimmed flush with caps
For Gorgonzola butter:
2 ounces Gorgonzola cheese (about 1/4 cup) at room temperature
1 tablespoon unsalted butter, softened
For red pepper vinaigrette:
1 red bell pepper, roasted (procedure follows), or 1/3 cup chopped drained bottled roasted red peppers
1 tablespoon white-wine vinegar
1 tablespoon water
2 tablespoons extra-virgin olive oil
four 1/2-inch-thick slices crusty bread, cut diagonally from a large loaf
Garnish: fresh thyme leaves
Make marinade:
In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
Make Gorgonzola butter while mushrooms are marinating: On a plate with a fork mash Gorgonzola and butter together
until blended well.
Make red pepper vinaigrette:
In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
Prepare grill.
Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may
be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin. Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
To roast peppers:
Can be prepared in 45 minutes or less. Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
Serves 4.
Gourmet-April 1996