Serves 2 people
Preparation time: 30 minutes
Ingredients
2 big whole Portabello mushrooms
2 tbsp soy sauce
1 tbsp red wine vinegar (or balsamic vinegar)
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp freshly grounded black pepper
2 tbsp vegetable oil
1 medium-sized white onion, thinly sliced
1 big tomato
2 pieces of round bread (we used what is called 'Italiaanse bol')
mustard (we got this nice cognac-mustard, but a regular French or Zaanse mustard will do)
tomato ketchup
2 tbsp soy sauce
1 tbsp red wine vinegar (or balsamic vinegar)
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp freshly grounded black pepper
2 tbsp vegetable oil
1 medium-sized white onion, thinly sliced
1 big tomato
2 pieces of round bread (we used what is called 'Italiaanse bol')
mustard (we got this nice cognac-mustard, but a regular French or Zaanse mustard will do)
tomato ketchup
Preparation
1. Pre-heat oven at 200 C.
2. Mix the soy sauce, red wine vinegar, olive oil, minced garlic and black in a deep bowl which can fit the mushrooms. Add the mushrooms and rub the sauce into them. Marinate for around 15 minutes. After 15 minutes, place mushrooms in a baking dish lined with aluminum foil and bake for 10 minutes. Turn mushrooms over and bake for an additional 10 - 15 minutes.
2. While marinating the mushrooms, you can make the caramelized onion. Heat 2 tbsp of oil in the pan, and then cook your thinly sliced mushrooms in low-medium heat. Season with a bit of salt, and cook until onions are brown (but not burned). Check out this video on how to caramelize onion.
3. Slice the tomatoes and quickly grill each side for 1 - 2 minutes.
4. Heat your bread, if desired.
Serve the bread with the mushrooms, tomato caramelized onion, mustard and ketchup.
1. Pre-heat oven at 200 C.
2. Mix the soy sauce, red wine vinegar, olive oil, minced garlic and black in a deep bowl which can fit the mushrooms. Add the mushrooms and rub the sauce into them. Marinate for around 15 minutes. After 15 minutes, place mushrooms in a baking dish lined with aluminum foil and bake for 10 minutes. Turn mushrooms over and bake for an additional 10 - 15 minutes.
2. While marinating the mushrooms, you can make the caramelized onion. Heat 2 tbsp of oil in the pan, and then cook your thinly sliced mushrooms in low-medium heat. Season with a bit of salt, and cook until onions are brown (but not burned). Check out this video on how to caramelize onion.
3. Slice the tomatoes and quickly grill each side for 1 - 2 minutes.
4. Heat your bread, if desired.
Serve the bread with the mushrooms, tomato caramelized onion, mustard and ketchup.
2. Mix the soy sauce, red wine vinegar, olive oil, minced garlic and black in a deep bowl which can fit the mushrooms. Add the mushrooms and rub the sauce into them. Marinate for around 15 minutes. After 15 minutes, place mushrooms in a baking dish lined with aluminum foil and bake for 10 minutes. Turn mushrooms over and bake for an additional 10 - 15 minutes.
2. While marinating the mushrooms, you can make the caramelized onion. Heat 2 tbsp of oil in the pan, and then cook your thinly sliced mushrooms in low-medium heat. Season with a bit of salt, and cook until onions are brown (but not burned). Check out this video on how to caramelize onion.
3. Slice the tomatoes and quickly grill each side for 1 - 2 minutes.
4. Heat your bread, if desired.
Serve the bread with the mushrooms, tomato caramelized onion, mustard and ketchup.
Comments
Post a Comment
We would like to hear from you.