Portobello Mushroom & Roasted Vegetables on Rosemary
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Credit: La Brea Bakery
The National Culinary Review, March 2014
1½ cups tahini
3 garlic cloves, minced
1/3 cup chopped parsley
5 t. salt, divided
1/8 t. cayenne pepper
2 oz. lemon juice
8 large Portobello mushrooms, stems removed
Salt and pepper, as needed
¾ cup extra virgin olive oil, divided
2 large yellow onions, peeled, ½-inch dice
½ t. pepper
4 large carrots, peeled, cut on bias
1 head cauliflower, center stem removed,
cut ¼-inch thick
1/3 cup red wine vinegar
2 T. sugar
4 cups shredded red cabbage
1 large red onion, peeled, shredded
3 La Brea Bakery rosemary rounds
1. Preheat oven to 375ºF. In bowl, combine tahini, garlic, parsley, 1 t. salt, cayenne and lemon juice; mix well to combine. Season mushrooms lightly with salt, pepper and ¼ cup olive oil. Put on baking sheet; roast until tender, about 15 minutes.
2. Put remaining ½ cup olive oil in large saute pan on medium-high. Add yellow onions, 2 t. salt and pepper; stir 2 minutes. Add carrots and cauliflower; toss well to combine. Place pan in oven; allow vegetables to cook until just tender with a little bite.
Check seasoning; adjust with salt and pepper.
3. From each rosemary round, cut 8 (½-inch-thick) slices on bias; toast lightly. Arrange 12 slices for assembly; spread evenly with tahini mixture. Divide roasted vegetables among toasted slices. Slice mushrooms on bias; divide among sandwiches. In large bowl, combine vinegar, sugar and remaining 2 t. salt; mix well. Add cabbage and red onion; toss well to combine. Put on top of mushrooms. Top with remaining bread slices.
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