Thanks to Natasha at 5 Star Foodie and her recipe for Truffled Scrambled Eggs I had a bit of the truffle on the brain and I wanted to make a really good sandwich of some kind for lunch (I try to feed my son before he goes to work whenever possible) and we need to go grocery shopping so there wasn't a whole lot in the fridge. I had some sourdough bread, some portobellos, some brie, some truffle oil, a little bit of baby spinach an onion and some garlic. I had a few strips of bacon in the fridge too but decided to behave myself although I'm sure it would have taken this sandwich completely over the top. I used spinach instead. Not exactly the same thing but I had to compensate for the brie which I used sparingly. Anyway here's my tribute to Natasha and truffles (Oh how I wish we had a Wegman's!). Thanks for the inspiration!
Recipe: Truffle Oil Grilled Portobello Sandwiches With Brie, Spinach and Caramelized Onions
In a saute pan, put a little olive oil and heat on medium heat. Add some sliced onion and 1 or 2 cloves of sliced garlic. Saute until caramelized. Remove from pan and set aside. Add a touch more olive oil to the same pan and add about 3 medium sized mushrooms or 1-2 big ones. I left mine whole because they weren't that big but you could certainly slice yours.Sprinkle with salt and pepper and some fresh thyme leaves. Saute mushrooms until almost cooked through, turning once. Remove from pan. Take one piece of nice big sourdough bread (or whatever you like) put a layer of baby spinach, then the mushrooms, then some small pieces of brie or other soft cheese scattered on top of the mushrooms, then the caramelized onions then the second piece of bread. Brush the top of your sandwich lightly with truffle oil and put that side down in your saute pan and toast. When that side is golden brown brush the now top with a little more truffle oil and flip your sandwich over. When that side is nice and toasty and the brie is melted, remove from pan cut in half and share with someone you love. This is kicked up!