A few weeks ago, Hungry Bear and I went to lunch at Ella’s, our favorite breakfast place in San Francisco. Usually, I order a burger or a heavy egg scramble for lunch, but this time I went with a mushroom, onion and gruyere sandwich on a buttermilk bun. The sandwich was great and I knew immediately, we were going to make this at home.
We tried to replicate the sandwich a couple of days ago. It was easy to make and only required sautéing onions and mushrooms. Our version of the sandwich included portobello mushrooms, crimini mushrooms, onions and provolone on a focaccia roll. It was supposed to be gruyere, but our Trader Joe’s didn’t have any… not that provolone is a second class cheese. The sandwich was simply delicious. We served the sandwich with a tomato and English cucumber salad. If we had a ripe avocado, it would have gone into the salad too.
The sandwich is a lighter and healthier alternative to lunch meat or a burger. I think it would also be great as a panini sandwich. Next time, we plan asianifying this thing. Think shiitakes, soy sauce, green onions and maybe served on roti.
Mushroom, Onion and Cheese Sandwich Recipe
- 3 1/2 tablespoons extra virgin olive oil
- 2 large onions, halved and sliced
- 4 portobello mushrooms, stems and caps separated
- 10-12 ounces crimini mushrooms, sliced
- Salt and pepper
- Crushed red pepper flakes (optional)
- 4 slices of gruyere, provolone, havarti or other favorite cheese
- 4 focaccia rolls or favorite bun
- Scrape away gills on portobello caps with a spoon, then quarter caps and cut into 1/4 inch-thick slices. Trim portobello stems and slice lengthwise.
- Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Add onions and sauté until golden brown, about 6-7 minutes. Season with salt and pepper. Set aside in medium bowl.
- Add 1 tablespoon oil to skillet, then add portobello mushroom slices. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Sauté portobellos until softened, about 12-13 minutes. Set aside in bowl with onions.
- Add 1 tablespoon oil to skillet, then add crimini slices. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Sauté criminis until softened, about 5-7 minutes. Return onions and portobellos back to skillet and mix together. Add crushed pepper flakes and adjust seasonings to taste.
- Toast rolls with cheese slices and fill with mushroom and onion mixture. Serve with your favorite salad.
Makes 4 servings
[tags]mushrooms, portobello, crimini, onions, cheese, focaccia, easy[/tags]
Sunday Nite Dinner 
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