Vegetable sandwich with “brisola” portobello mushroom

Sometimes you have to eat with your eyes closed. Taste, smell and not limit experience to what you see at first level. Because the taste has many levels. It extends and deepens, provided that we start with good materials and build with patience, aromatics and herbs. A very receptive material, which compensates, almost always, are mushrooms. Their earth taste often gives the feeling of meat and can replace, comfortably, a juicy steak, if cooked whole on the grill. Ideal mushroom for grill, is the portobello. These brown mushrooms are larger in size and meat texture. They can be baked, stuffed with whatever you like and fried with breading or without. They are wonderful for appetizers, or for accompaniments, but we who are sandwich lovers, will put the portobello step on a bun like a steak sandwich. Simplification and taste at their best. Portobello step sandwich Ingredients for a sandwich: 1 large porpobell mushroom (the stalk slightly cut) 1 tablespoon soft butter or vegetable fatty substance 1/2 clove garlic (grudged or finely chopped) 1 tablespoon broadleave parsley finely chopped 1 rolls chiabata (or soft brioche) sea salt freshly ground pepper 1/2 teaspoon of sweet mustard Dijon lemon juice some leaves of lettuce (iceberg) Run: If you do not have a barbecue, you can bake the portobello in the oven. Preheat to 200 degrees C. Add the stalk mushroom to a baking pan. Mix the butter, garlic and parsley together with a pinch of salt and some pepper and spread on the top of the mushroom. Cook for 20 minutes or until the buttery juices drain and join the juices from the mushrooms. Drain the dough from the baking pan into a bowl and mix it with the mustard. Drain the bun on both sides, with the mustard, add the mushroom, add some salt blossom, some lemon juice, place a slice of lettuce and cover with the lid of the bun. Bite me closed eyes. It doesn’t matter what it is, but what you taste.