Portobello “Steak” Sandwiches with Gorgonzola Butter and Red Pepper Vinaigrette

2015-03-02
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    Ingredients

    • 2 ounces Gorgonzola cheese (about 1/4 cup) at room temperature
    • 1 tablespoon unsalted butter, softened
    • 1 red bell pepper, roasted (see Cook's Note), or 1/3 cup drained bottled roasted red peppers
    • 1 tablespoon white-wine vinegar
    • 1 tablespoon water
    • 2 tablespoons extra-virgin olive oil
    • 4 (1/2-inch) thick slices crusty bread, cut diagonally from a large loaf
    • Garnish: fresh thyme leaves

    Method

    Step 1

    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 1 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. 

    Step 2

    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. 

    Step 3

    Prepare grill. 

    Step 4

    Grill 1 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.

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