Avocado Club Sandwich with Marinated Portobello Mushrooms

August 29, 2016

Olivia Escude

Meat lovers everywhere will love this vegan sandwich. Portobello mushrooms are thinly sliced and marinated in a savory bold dressing for hours so they soak up the rich flavor. The result is eerily similar to sliced roast beef, and incredible! The creamy avocado serves as a play on mayonnaise, binding all the ingredients together and creating a nice balance of texture and flavors. Try adding a layer of peppery tempeh in this sandwich and prepare to have your taste buds blown.

Ingredients

4 portobello mushroom caps

¼ cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons tamari or nama shoyu

1 tablespoon pure maple syrup

2 cloves garlic, minced

1 tablespoon chopped fresh thyme

1 tablespoon finely chopped fresh rosemary

Sea salt

1 avocado

2 slices Artisan Seeded Bread (page 134)

Garnishes: sliced heirloom tomato, sliced radishes, butter leaf lettuce or arugula, Dijon mustard, pea shoots or sprouts, sea salt, freshly ground black pepper

Preparation

Using a mandolin or a knife, thinly slice (less than ¼ inch) the Portobello mushrooms. In a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. Whisk to combine.
Gently arrange the mushroom slices flat in the baking dish to absorb the marinade. Cover and store in the refrigerator for 2 hours, remove, and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. The mushrooms may be stored in an airtight glass container in the refrigerator for up to 5 days.
To serve, mash ¼ to ½ avocado on each bread slice, add a pinch of salt, then evenly layer on the marinated mushrooms. Top with desired garnishes.

SERVES 2

Nutrition Tip: Portobello mushrooms contain B vitamins, copper, potassium, phosphorus,selenium, and antioxidants galore. They are particularly great for plant-based diets, adding a hearty or meaty component to the meal.