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Mandarin Oriental New York's grilled portobello mushroom sandwich recipe

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This vegetarian sandwich recipe from banquet chef Matthew Tiscornia at the Mandarin Oriental, New York is sure to be a hit this summer with vegetarians and meat-eaters alike. The secret to this delicious recipe lies in the spread, a tasty aioli that's easy to make.

But it's also important to remember that the bread makes the sandwich, so don't skimp on the bread: Don't settle for the usual store-bought brands; instead use a high-quality loaf from an artisanal purveyor, or better yet, seek out a local producer at the farmers' market.

The recipe makes plenty of aïoli, so the rest of the recipe can easily be scaled up to feed a hungry crowd.


For the chipotle aïoli:

  • 1 c mayonnaise
  • 2 T chopped chives
  • 1 clove garlic, minced
  • 1 T lemon juice
  • 1 t chipotle chile powder or Sriracha

For the sandwich:

  • 4 portobello mushrooms
  • 1 red onion, sliced
  • ¼ c olive oil
  • Salt and pepper, to taste
  • 8 slices grain bread
  • 1 Haas avocado, halved, pitted, peeled, and sliced
  • 5 oz baby wild arugula


For the chipotle aïoli:

  1. In a medium bowl, combine all of the ingredients, and mix well.

For the sandwich:

  1. Preheat a grill on high heat.
  2. In a large bowl, toss the mushrooms and red onions in the olive oil, and season with salt and pepper, to taste.
  3. Grill until tender, about 4 minutes per side.
  4. When cool, slice the mushrooms. Spread the chipotle aïoli on the bottom slices of the grain bread, then add the mushroom, onions, avocado, and arugula. Spread the chipotle aïoli on the top slices, and serve.

Serves: 2