Sauteed slices of oven-roasted Portobello mushrooms served on potato bread with sauteed onions and soy bacon bits with a maple syrup glaze, thinly sliced kosher dill pickle and Dijon mustard. If you like steak and maple cured bacon, you’ll love this! What a sandwich!

Serves 4

Preheat oven to 400 degrees


4 fresh whole Portobello mushrooms; wash, remove stems and trim caps

4 T. extra virgin olive oil


garlic powder

Place mushrooms gills side up on a cooling rack over a baking sheet. Drizzle each with 1 tablespoon extra virgin olive oil. Sprinkle each lightly with salt and garlic powder.

Bake in preheated 400 degree oven for 45 minutes or till mushrooms are fork tender in the middle.

Remove from oven, then when cooled to room temperature place on board, and slice each mushroom on a slant into 5-6 pieces, like you slice a flank steak.

In large skillet, over medium heat, fry mushroom slices in a little olive oil, on both sides, till lightly browned. Sprinkle with a little salt and pepper. Don’t overcook. Turn heat off and remove to plate.

Sauteed Onions:

1 T. margarine

1 T. extra virgin olive oil

4 sm. yellow onions, peeled and sliced into 1/4 inch wide slices (rings)

salt and freshly ground black pepper

1 T. soy bacon bits

a drizzle of Worcestershire sauce

a drizzle of Grade A maple syrup

In separate medium skillet, over medium heat, melt margarine with oil.

Add onion, salt and freshly ground black pepper to taste. Saute till translucent and brown-tinged.

Add soy bacon bits, Worcestershire sauce and maple syrup.

Cook on medium heat till soy bacon bits turn from pink to brown, or till the crisp texture turns to a firm, chewy texture and the maple syrup begins to thicken. Turn heat off and remove from heat to prevent further cooking.

4 slices potato bread

thinly sliced whole kosher dill pickles, 3-4 slices per sandwich

margarine, softened to room temperature

Dijon mustard

For each sandwich:

Spread one slice thinly with softened margarine. Top with sliced pickle, then top pickle with sauteed onion.

Spread second slice thinly with Dijon mustard. Top with mushroom slices. Close sandwich, cut in half and serve.

Notes: Be sure when purchasing Portobello mushrooms that they’re very firm to the touch when pressed and used within 2-3 days. You can roast the mushrooms ahead of time, then cover and refrigerate till you’re ready to use them. Old, soft mushrooms are fishy smelling and offensive tasting, which becomes even more prominent when cooked.

When using Portobello mushrooms as the burger on a sandwich, as many restaurants do, it’s best to slice them, making it easier to eat.

Although the oil/fat content in these sandwiches seems high, most of it remains in the skillet.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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