Garlicky portobello mushroom sandwich
Wine to try
2010 Terra Felix La Vie En Rose, Central Victoria, A$16
A simple lunchtime sandwich? No way. This is a heavyweight version and it deserves an equally complex vinous partner. A rich white such as the 2010 Moorooduc Estate Pinot Gris would work, so too a lighter-bodied red, but really the perfect partner is rosé. Not a tutti-frutti version but a more savoury, comp-lex style such as the La Vie En Rose. It’s made from 100 per cent mourvèdre (in the Provence/Bandol mould) and lives up to its name (life in pink) with a cheeky vitality and underlying savoury characters which match the earthy complexity of the mushrooms and the gutsy flavours of the garlic. The Earl of Sandwich’s simple snack has come a long way.
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Garlicky portobello mushroom sandwich
Serves
2
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1
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large portobello mushroom (stem removed), thickly sliced on an angle
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1
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garlic, peeled and finely chopped
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1 tbsp
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finely chopped flat-leaf parsley
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1 tbsp
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olive oil
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4 slices
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sourdough bread
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3 tbsp
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mayonnaise
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Small
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handful rocket leaves
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1
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ripe tomato, sliced
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1
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Marinate the portobello mushroom with the garlic, parsley and oil in a bowl for 15 minutes.
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2
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Heat a cast-iron grill over medium heat. When hot, grill the sourdough for 1-2 minutes each side, remove and keep warm. Grill the mushroom pieces, turning occasionally, for about 5-7 minutes or until tender.
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3
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Spread half the mayonnaise over 2 slices of sourdough bread. Divide rocket between the two slices. Place mushrooms on top, add tomatoes and season generously with sea salt and black pepper. Spread remaining mayonnaise on the two remaining slices of sourdough bread and then place the bread, mayonnaise-side down, on top of the other slices. Press down, slice each sandwich in half and serve immediately.
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This recipe is from the April/May 2012 issue of Gourmet Traveller WINE.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Hannah Meppem and Sabine Schmitz
DRINK SUGGESTION Peter Bourne