Keeping It Fresh Friday: Umami-ful Portobello Sandwich

I know I did sandwiches last week, but my parents are visiting this week and I'm posting this in honor of my dad.  My dad loves mushrooms and so do I.  Portobellos, in particular, offer a great vegetarian option that still satisfies the way meat does.  This is one of the rare family favorites that we make about once a month.  Repeats don't happen a lot in our house.  New recipes are how I combat kitchen tedium but this is one meal that we regularly make.  Its just that good. 

I think its all the Umami-ness going on in this sandwich.  Umami is the Japanese term for the 5th flavor, which we translate to savory.  In the West, we have only four: salty, sweet, bitter and sour.  We don't have a word for the fifth flavor like the Japanese do, but we instinctively know Umami. If you like seafood, rare meat, mushrooms, truffles, ripe tomatoes, spinach, green tea, soy sauce, balsamic vinegar, olives, wine or Parmesan than you know what umami is, or at least your taste buds do.  Obviously, since we love this meal, we love umami. 

The reason this meal takes 45 or so minutes is the inactive time in which you roast the garlic.  However, the mayo can be made up to a day in advance, just chilled until used.  If you're short on time, you can saute some garlic instead of roasting it.  But if you have the chance, I really recommend the roasted.  It really takes this sandwich to a different level. 

How to Make Portobello Mushroom Sandwiches with Roasted Garlic and Basil Mayonnaise:

Serves: 6
Time: 45 min.

Ingredients:
2 garlic cloves, unpeeled
Olive oil for drizzling
1 c. mayonnaise
1/3 c. minced fresh basil
1 t. plus 3 T. balsamic vinegar
6 T. butter, divided
1 lb. portobello mushrooms (about 5), stems trimmed, cut into 1/4" slices
1 lb. loaf of ciabatta, pain rustique, or focaccia, halved horizontally
1/2 c. freshly grated Parmesan cheese
1 large tomato, thinly sliced

1. Preheat oven to 400 degrees.  Place garlic in small ovenproof dish.  Drizzle with olive oil and sprinkle with salt and pepper.  Cover tightly with foil and roast until tender, about 30 minutes.  Cool; peel and mash. 

2.  Mix mayo, basil, 1 t. balsamic vinegar, and mashed garlic in small bowl.  Set aside.

3.  Melt 4 T. butter in large skillet over medium-high heat.  Add mushrooms and toss to coat.  Drizzle with remaining 3 T. balsamic vinegar.  Cook until tender, stirring often, about 5 minutes.  Season with salt and pepper.  (This can be made up to 2 hours in advance.  Let stand at room temp. and rewarm over low heat before continuing).

4.  Preheat broiler.  Spread remaining 2 T. butter over cut sides of bread.  Broil bread, buttered side up, until golden brown, about 2 minutes, watching closely!  Spread desired amount of mayo over toasted sides of bread.  Arrange mushrooms in an even layer over bottom half of bread.  Sprinkle with cheese.  Arrange tomato slices in single layer on top.  Cover with top half of bread.  Cut into 6 slices and serve.

Adapted from Bon Appetit Magazine, 2008