October 17, 2016
Portabella mushrooms, brown sugar, cayenne pepper...just some of the mouth-watering ingredients that go into this sandwich.
1For the Mushroom Clean the Portabella by using a spoon to remove the gills from beneath the mushrooms. Once all the mushrooms are clean rinse gently with cold water and set on a paper towel to dry. Mix all the dried spices in a bowl, once all the spices have been married drizzle in the Olive oil with a whisk making sure the spices don't clump up. Now that the rub is made evenly coat all the mushrooms with the rub and set in refrigerator or at least one hour.
2For the Slaw Cut Cabbage in quarters, remove core. Slice Cabbage about 1/8 inch thin and place in a bowl. Add pickled onion, raw onion, blue cheese, and salt. Mix together and let sit for 5-10 minutes. You can add pickle liquid if you would like more tart slaw.
3For the Pickled Red Onions In small sauce pan pace the apple cider vinegar and sugar, On a medium heat bring to a simmer until sugar is dissolved. Slice the red onion into thin half moons and place in to a small non corrosive container. (glass or plastic). Pour the hot pickle liquid over the onions, set aside. This step can be done up to a week in advance. Pickled red onions can be kept refrigerated in an air tight container.
Build the Sandwiches
1Preheat Grill on a medium to high heat. Bring out mushrooms from the refrigerator set them on a dry paper towel to absorb excess moisture. Place on hot grill and cook for about 4 minutes on each side (medium). Note that the brown sugar in the rub will char and mushroom will start to burn on edges, you want this! Remove the mushrooms from the grill and place inside the freshly sliced brioche. Top with Slaw and red onion, add sliced avocados if you would like. Garnish with the pickled red onions, freshly chopped cilantro and Limes. Enjoy
For the Mushrooms and Rub
For the Slaw
For the Pickled Red Onion
For the Garnish
To Kick it Up!