Mexican-style sandwiches with meaty grilled portobello mushrooms.
On one of our first dates my husband took me to an authentic Mexican torta shop (a veritable hole-in-the-wall like many great restaurants). The fluffy, crusty bread filled with beans, spiced meat, and various flavorful toppings opened my eyes to a whole new world of sandwiches. I was immediately enamored. So, for this take on a torta I’ve included meaty, marinated and charred portobello mushrooms. The buns are spread with spicy smashed pinto beans. Pickled red onions and cilantro are layered on top. Suitable bread can be found at a Mexican panaderia (bakery) but you could also make your own. A side of pickled carrots and jalapeño—a traditional Mexican condiment—completes the dish, for a meal reminds me of falling in love with tortas, and with my partner.
Grilled Portobello Mushroom Tortas with Quick Pickled Vegetables
Ingredients
- 1 cup distilled white vinegar
- 2 tbsp sugar
- Kosher salt and pepper
- 1 large carrot peeled and cut into rounds
- 1 jalapeño pepper seeds removed if desired and cut into rounds
- 1/2 small red onion peeled and cut into rounds
- 2 tbsp extra virgin olive oil divided
- 1 lemon juiced
- 2 cloves garlic finely grated
- 1 tsp Mexican oregano
- 1/4 tsp cayenne pepper
- 1 15-oz can pinto beans rinsed and drained
- 1-2 chipotles in adobo sauce chopped
- 2 portobello mushroom caps stem removed and sliced into 1/2-inch thick strips
- 2 Telera, birote salado, bolillos, or French baguette spilt horizontally
- Cilantro leaves and tender stems for serving
Instructions
- In a small heat-proof bowl combine carrot and jalapeño. Top with red onion. In a small saucepan combine vinegar, sugar, 2 tsp salt, and 1/4 cup water and bring to a low boil over medium heat, stirring occasionally until salt and sugar have dissolved. Pour over vegetables and set aside to cool.
- In a small bowl whisk together 1 tbsp olive oil, lemon juice, garlic, oregano, cayenne pepper, and 1/2 tsp salt. Place portobello mushrooms in a ziplock bag or shallow container and pour over marinade. Cover and leave to marinate for 15 minutes.
- When mushrooms are ready heat a grill pan or cast-iron skillet over medium-high heat. Meanwhile, combine pinto beans chipotles in adobo, and 1/4 cup water in a medium saucepan and place over low heat, stir occasionally.
- Add mushrooms to grill pan or skillet and cook for 5-6 minutes per side until browned. While mushrooms are cooking brush the inside of sliced bread with remaining 1 tbsp olive oil. Remove mushrooms to a plate and add bread to pan cut-side-down for 2-3 minutes until toasted.
- Mash pinto beans with a potato masher or fork. Spread pinto beans onto the bottom halves of bread, top with mushrooms, pickled red onions, cilantro, and top halves of bread. Serve with a side of pickled vegetables.
