Woodland Mushrooms is a familiar sight at the Waverly Farmers Market. Each week, Jan Danforth and her the rest of the staff at the Woodland Mushrooms table offer market goers a variety of fresh and dried mushrooms, such as chanterelles, shiitakes, and portobellos. Jan also sells a few prepared foods, including a tasty adaptation of a Hungarian Mushroom Soup recipe from Mollie Katzen's The Moosewood Cookbook and a homemade mushroom marinade.
The marinade is a replication of what Jan once used to make grilled portobello sandwiches that she sold fresh at the market. After Jan was no longer able to bring the grill required for the sandwiches, the consistent requests for them prompted her to sell the marinade she had created for the mushrooms so that her faithful customers could make the sandwiches themselves. The savory marinade is available in half-pint jars for $5 and pint jars for $10. Even if you are not a mushroom lover, this marinade is worth a try and would work quite well with steak, pork or chicken.
To make her portobello sandwich, Jan recommends cutting the marinade with equal parts olive oil and then grilling, broiling or sautéing the mushrooms and serving them with greens, grilled onion, and hot sauce in a pita topped with feta cheese. What follows is an adaptation of Jan's suggested recipe using her marinade and portobello mushrooms as well as other purchases made at the Waverly Farmers Market.
Sliced Portobello and Goat Cheese on Sourdough
1 Portobello mushroom, sliced
1/2 Shallot or small onion, sliced
2 tsp. Mushroom marinade
3 tsp. olive oil
Romaine lettuce - or other greens
2 slices sourdough bread (this sandwich can be messy, so a pita or hearty bread would also work very well)
Place two teaspoons of marinade and three teaspoons of olive oil in pan. Add mushrooms and sliced shallot. Cook until tender, turning the mushrooms to coat thoroughly with marinade. Assemble lettuce or other greens on bread and add cooked mushrooms and onion. Top with goat cheese crumbles and other slice of bread. Enjoy.