Here is a recipe that has been sitting, waiting patiently in my Epicurious recipe box for over a year, along with 419 friends. Why, oh why have we only just met, in my 27th year of life? I think you made me nervous. I just knew I’d love you, but I wasn’t so sure about my live-in burger-connoisseur, Mr. Medium-Rare.
All the portobello sandwiches and burgers I have ever had have been lifeless. Limp. Slightly cold. Lacking savoriness. Sometimes slathered in bland marinara, sometimes paired with other grilled but cold zucchini or red bell pepper and topped with a cold disc of mozzarella. Just thinking about it makes me feel glum.
Such sandwiches are never rubbed with thyme and garlic and left to marinate…or grilled until seared on the outside, firm and juicy on the inside. Not topped with a melted dome of smoked gouda that imparts the smokiness that normally only non-vegetarian burgers possess. No watercress or other fresh greens to add a contrast in temperature, texture or color…oh, and you can just forget about aioli–especially one with piquillo peppers and garlic, dotted with fresh thyme. One last note: those lifeless portobellos never sit upon toasty sourdough rolls.
I’m sorry for stereo-typing you, grilled portobello burger. I was wrong about you. Let’s be friends.
- ½ cup chopped drained piquillo peppers from a jar, (or roasted red peppers in a pinch)
- 1 tablespoon red wine vinegar
- 2 teaspoons finely chopped fresh thyme leaves
- 1 garlic clove, minced
- ½ cup mayonnaise or veganaise
- ground cayenne to taste
- salt to taste
- 1 egg yolk, preferably organic
- ¼ cup olive oil
- ¼ cup grapeseed or olive oil
- ⅛ tsp salt, or to taste
- 6 large portobello mushrooms; washed, stems removed, gills scraped out with a spoon
- 1 sweet onion, cut into ⅓ inch slices
- 2 teaspoons chopped fresh thyme leaves
- 2 garlic cloves, minced
- 6 slices smoked gouda
- 6 sourdough or ciabatta rolls
- 1 bunch watercress, stems trimmed, or a handful of mixed greens
- For the aioli (from scratch): Whisk the egg yolks and salt together in a small bowl, then pour into a food processor. Add the minced garlic, piquillo peppers, thyme and vinegar. Blend for about 30 seconds until pureed. With the food processor continuously running, pour in the oil followed by the olive oil in a slow and steady stream. Remove from the food processor and season to taste with salt, cayenne, and black pepper. Chill until ready to serve. This aioli can be made up to 3 days in advance if refrigerated immediately.
- For the aioli (if using prepared mayonnaise): Combine the piquillo peppers, garlic, thyme, and red wine vinegar in a food processor and blend until pureed. Add the mayonnaise and pulse for about 3 seconds to combine. Remove the mixture to a small bowl and season to taste with salt, black pepper, and cayenne. Chill until ready to serve.
- Arrange the portobellos on a baking sheet. Brush both sides with oil. Rub each side with minced garlic, thyme, salt and pepper. Allow mushrooms to sit, gill side up for at least 30 minutes and up to 2 hours. Lightly brush the onions with oil and sprinkle with salt.
- Lightly oil the grates of a grill or grill pan and pre-heat over medium-high heat. Place the onions and mushrooms on the rack, and cook until grill marks appear, about 4 minutes. Flip and cook another 6-8 minutes, or until mushrooms are tender and striped with grill marks. Place 1 slice of gouda on top of each mushroom, and cook until gouda is melted, about 1 minute. Slice each sourdough roll in half and place on the grill until toasted.
- Spread aioli on the cut side of each roll. Top each roll with a mushroom, grilled onions and watercress. Serve immediately while hot.