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I was inspired by Vegan Dad's recipe[/url for grilled portabello and mushroom sandwiches. His are great, but here's what I like:
(serves 1: me)
Marinade (note: I don't put amounts here -- I put roughly the same amount of everything, and I normally pick and choose based on the flavour I feel like)
- Oil (just a bit.. keeps it from sticking)
- Apple cider vinegar
- Balsamic vinegar (white or dark)
- Vegan Worcestershire sauce
- Lemon juice
- Liquid smoke (just a bit)
- Dijon mustard (sometimes)
- Salt&Pepper
Key components
- 2 Portabellos caps, stems removed -- try to get ones that curl up really good to make a cup
- 2 English muffins or bagels, toasted
Toppings (obviously, you can change this to whatever you want, but I've had great success with just these)
- Sauteed onions
- Veganaisse
- Whisk together the marinade ingredients
- Place portabello caps in a dish where the marinade won't end up on the counter, gills up. I use the same pan I use to make brownies, whatever those are called. Pour the marinade into them until the overflow -- pour the rest into the pan.
- Leave them there for at least 10 minutes -- I normally do the marinade, then turn on the barbecue and get the onions going. By the time that's all ready, it's been about the right amount
- Put the mushrooms on the barbecue, trying not to let the marinade spill. Let them grill for 5-10 mins, until the bottom starts turning black
- When you flip, try pouring the marinade into the pan instead of into the barbecue
- Grill on other side for 5-10 mins, or longer, brushing/basting the top with excess marinade to keep from drying out
- When the mushrooms are nearly ready, toast the english muffins/bagels and spread veganaisse (or whatever) on them
- Put the mushrooms on the english muffins/bagles -- if you put them on gills-up, they hold more onions :)
- Eat!