After 10 years of writing my column, I have dozens of favorite recipes, but
can’t keep them all in my head at the same time. Finding favorites are why I like to keep printouts and hard copies, even though they take up space: They’re easier to go through than clicking through 100s saved in my e-mail or marked in cookbooks.
Sometimes I think it’s too easy to save recipes electronically. If I’m going to print them out, I think about dead trees. That makes me more selective.
Over the weekend, I found this in a search for something else, and I remembered how much zing and tang it added to my life.
In the run-up to July 4 and all its meat-heavy menus, or for afterward when you simply can’t take another serving of grilled flesh, think about Marinated Portobello Mushroom and Red Pepper Sandwiches.
I used sandwich buns, and even though I tried to get sturdy rolls, they fell apart pretty quickly. The vegetables probably would have fared better folded into flatbread.
My meat-loving husband, John, added raw red onion to his and gave the meal thumbs up. Said thumbs were covered in mushroom marinade, but that didn’t slow him down any.
P.S. If you have marinade leftover, it makes a wonderful salad dressing.
MARINATED PORTOBELLO MUSHROOM AND RED PEPPER SANDWICHES (Originally ran in Loaves & Dishes April 30, 2002.)
Marinade:
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon fresh lemon juice
1 teaspoon sea salt
2 cloves garlic, crushed
2 large portobello mushrooms
1 large red bell pepper
Buns or flatbread
Red onion, sliced
1. Combine marinade ingredients in a bowl or large measuring cup.
2. Wash the mushrooms and peppers, slice, and place in a bowl.
3. Pour the marinade over the vegetables and cover bowl with lid or plastic wrap. Set aside for 8 to 48 hours.
4. Preheat the oven to 400 degrees.
5. Choose a baking tray with sides to catch the extra juices and line it with aluminum foil for easy clean-up. Spoon the vegetables onto the tray, leaving any extra marinade in the bowl.
6. Roast for about 15 minutes, or until the mushrooms are tender.
7. Assemble sandwiches and dress to your heart’s content.