Portobello Sliders with Caramelized Onions

After a fun day of hiking, Eden’s first hike, Jason and I returned to the car eager for nourishment. And we had the same thing in mind: a vegan burger and fries. Now we have our options in Portland; it’s hard to find a restaurant that doesn’t have a vegan option. But these days we struggle to find a place to eat out. With a baby, pubs are out of the question (the reliable burger and fries), as are the nice bistros (the best burgers and fries), or any busy restaurant with a long wait (the popular burger and fries) and while we narrowed down our options we realized we were in a one-restaurant rut.

So we ate burritos.

Delicious burritos they were, but it still left us with a hankering for burger and fries. So I was planning on making these Beet Sliders for tonight with some sweet potato fries but while I was grocery shopping I found some freshly made ciabatta rolls and a whole new dinner plan was made.

The Portobello Slider.

Portobello Sliders with Caramelized Onions
Makes 4

4 ciabatta dinner rolls (or slider buns), toasted
2 large portobello mushrooms, sliced into thin strips
a large handful of mixed greens
1/2 medium white onion, sliced into rings

Marinade:
1/4 cup white cooking wine
2 tbsp balsamic vinegar
1 tbsp olive oil
2 cloves garlic, crushed
1 tbsp olive oil
salt and pepper

Basil Aioli
1/4 cup vegan mayo
2-3 garlic cloves crushed
4-5 basil leaves, minced

Mix together the ingredients for the marinade in a flat, shallow dish and submerge the portobello slices completely. Allow mushrooms to marinade for at least 30 minutes.

Meanwhile heat 1 tbsp of oil over medium heat. Add sliced onions and reduce heat to low. Saute for 5-10 minutes until golden and caramelized. Remove onions from heat and set aside. Place portobellos with marinade into hot saute pan. Turn up heat and bring liquid to a simmer. Heat until liquid is reduced and mushrooms are browned and cooked all the way through.

In a small bowl mix together the ingredients for the basil aioli.

Now it’s time to assemble the sandwich!

Spread the basil aioli on the bottom side of all four buns. Evenly distribute greens, portobello, and caramelized onions. Top with the other half of the bun and serve immediately.

Are you a sandwich fan? What is your favorite sandwich?

I think I asked this question on my facebook page a few weeks ago. I’m not sure what I answered because it’s always changing but I will never say no to a hearty TLAT (tofu, lettuce, avocado, and tomato)

You might also like: 

Tofu Banh Mi Tacos

Beet Sliders with Lemon Aioli

Tofu Reuben Sandwich

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