Portobello Patty Melts
Recipe Date:
April 1, 2023
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 tbsps unsalted butter
- 2 large onions, peeled and thinly sliced
- kosher salt
- ground pepper
- 8 slices of seeded rye bread
- 8 slices of swiss cheese
- 1 tbsp olive oil
- 2 tbsps soy sauce
- 2 tbsps balsamic vinegar
- 1 minced garlic clove
- 8 clean portobello caps
Directions
Tasting Notes: Pinot and mushrooms go hand in hand so we were delighted to come across this recipe for the spring Russian River Valley Pinot Noir.
Serena's Tips: Make sure you cut the bread and the mushrooms as flat as possible otherwise it makes for a wobbly sandwich. We increassed the mushroom marinade and made extra carmelized onions. We also used sourdough bread instead of rye bread just as a personal preference.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1018279-portobello-patty-melts
Recipe courtesy of Sam Sifton for the New York Times. Photo courtesy of Davide Luciano for the New York Times.
