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Grilled Mushroom & Garlic Sandwich on Country Bread
Makes 6 Servings
*1 1/2 lbs. mixed mushrooms (portobello, shiitake, oyster, domestic, etc.)
*2 tbls. vegetable oil
*3 shallots, peeled and minced
*2 cloves garlic, peeled and minced
*1 tsp. thyme, stemmed and chopped
*12 croutons - thin slices of good country bread
*6 tbls. pureed roasted garlic
*1 cup white cabbage, shredded
*1 cup red cabbage, shredded
*1/2 bunch watercress, larger stems removed
*4 tbls. balsamic vinegar
*6 tbls. olive oil
*2 tbls. butter
*salt and pepper
*1 tbls. chopped parsley
1Light a charcoal or other type grill and allow the coals to burn down until medium hot.
2Cut the mushrooms into large slices. Toss the sliced mushrooms with the vegetable oil in a bowl. Spread the mushrooms on the grill and cook for 8-10 minutes. Move the mushrooms around with a metal spatula so that they cook evenly. When the mushrooms are cooked, remove them to a colander fitted over a small bowl and allow them to drain.
3Add the chopped shallots, garlic and thyme to the mushrooms. Reserve.
4Preheat the oven to 400 degrees. Place the croutons (bread slices) on a sheet pan. Season with salt and pepper and toast in the oven for 8 minutes. Spread each crouton with garlic puree and continue to cook in the oven for an additional 3 minutes.
5In a small mixing bowl, combine the white and red cabbage with the watercress. Add the balsamic vinegar and olive oil. Season with salt and pepper and toss. Reserve.
6Heat 2 tablespoons of butter in a saute pan until the butter bubbles and begins to turn a nutty brown. Add the mushrooms and cook over high heat, tossing occasionally, for 4-5 minutes, taking care not to let the garlic burn. Add salt and pepper to taste. Add the chopped parsley. Reserve.
7To make the sandwiches, divide the cabbage salad among 6 plates. Place a crouton on each plate. Divide the mushrooms and pile on top of each crouton. Place the remaining croutons on top of the mushrooms, sandwich style. Serve warm.
Gordon Hamersley of Hamersley's Bistro, Boston, MA.