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00:REM: COM PORTobello Mushroom Burger
with Aioli & Balsamic Glaze 

by Jane Berkowitz

05: TYPE: Aioli:

10: 2 cloves whole garlic
20: 1 tablespoon olive oil
30: 1/4 cup mayonnaise
40: 2 teaspoons lemon juice
50: 1/2 teaspoon Dijon mustard
60: 1/8 teaspoon freshly ground pepper


70: READ: Sauté` whole cloves of garlic in olive oil
about 4 to 5 minutes until soft; do not burn. 
80: READ: Remove garlic from oil and mash well with fork. 
90: READ: Discard oil. 
100: READ: Whisk together garlic with mayonnaise, lemon juice, mustard and pepper. 
110: READ: Make ahead and refrigerate to allow flavors to marry.

200: TYPE: Balsamic Glaze:

210: 1 cup balsamic vinegar (wood cask aged preferred)
220: 2 tablespoons granulated sugar.
230: 2 tablespoons water.
240: READ: Combine balsamic vinegar, sugar and water in a small saucepan. 
250: READ: Bring to a boil and reduce heat to medium-low, lightly boiling mixture
for 25 to 30 minutes or until reduced to 1/2 cup. 
260: READ: Remove from heat and set aside.
270: REM: (Balsamic glaze will keep in a closed jar in refrigerator for up to two weeks.)

300: TYPE: Portobello Burger:

310: 3 tablespoons olive oil
320: 1 red onion, sliced and separated into rings
330: 1 clove garlic, finely minced
340: 4 bun-sized Portobello mushrooms
350: salt and freshly ground pepper to taste
360: 4 lettuce leaves -or- 2 bunches watercress, washed and dried -or-
1 bunch cilantro, washed and dried.
370: 4 Kaiser or other large rolls, split
380: 1 fresh tomato, sliced

390: READ: Sauté` onion slices in olive oil about 5 minutes. 
400: READ: Add minced garlic and continue sauté` for another 1 to 2 minutes. 
410: REM: (do not burn garlic) 
420: READ: Until onions are golden brown 
430: READ: Use slotted spoon to remove onions from oil, reserving oil.
440: READ: Wipe Portobello mushrooms with damp paper towel.
450: READ: Gently remove stems and vents using the edge of a spoon.
460: READ: Heat grill or griddle. 
470: READ: Brush reserved sauté` oil lightly onto all sides of each Portobello, and sprinkle with salt and pepper.
480: READ: Grill Portobello's about 15 to 17 minutes, turning once, until tender.
490: READ: Split rolls and lightly grill or toast, then dress each half with aioli. 
500: READ: Place lettuce leaf (or watercress or cilantro) on bottom half of each roll. 
510: READ: Place Portobello on each and top each with sautéed onions. 
520: READ: Drizzle balsamic glaze over each, add slice of tomato and place top of roll on each.
550: REM: Serves 4



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This recipe may look intimidating because it's long, but it's really very easy. Just think of it in three steps. First make the aioli (garlicky mayonnaise) and put it in the refrigerator so the flavors can blend together. Then make the balsamic glaze. Both of these can be made early in the day or even the day before. Then prepare the Portobello mushrooms. If you've never tried Portobello's, you're really missing a treat. They are meaty and full flavored. Select
Portobello mushrooms which are bun-sized. If smaller size is used, slice each Portobello after grilling and arrange on buns before drizzling with glaze. Portobello stems and vents may be saved for making vegetable stock. I'm seriously addicted to these great sandwiches. --Jane Berkowitz

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