Entrée – Vegetarian
Sautéed Portobello Mushroom Sandwich with Hummus & Tabouli Salad

This recipe was featured on "You're the Chef" episode #313. Buy this episode from WVIA.

Yield: about 3 quarts of salad

Ingredients:

Step 1 - Tabouli Salad
1 c.	bulgur wheat
1 1/2 c.	water
1/4 c.	fresh parsley, chopped
1/4 c.	tomato, diced
1 Tbsp.	fresh garlic, chopped fine
2 Tbsp.	fresh lemon juice
1/4 c.	olive oil
1 tsp.	salt
1/2 tsp.	ground black pepper
Step 2 - Hummus
1 each	16 oz. can garbanzo beans, cooked
2 oz.	tahini paste (or 1 Tbsp. peanut butter and 1 tsp. sesame oil)
1 Tbsp.	fresh garlic, chopped fine
1/4 c.	fresh lemon juice
1/4 c.	olive oil
1 tsp.	salt
1/4 tsp.	ground white pepper
Step 3 - Sandwich
4 each	large portobello mushroom caps
1/4 c.	olive oil
1/4 c.	balsamic vinegar
2 Tbsp.	granulated sugar
1 tsp.	salt
1/4 tsp.	ground black pepper
as needed	olive oil
4 each	kaiser rolls, split
4 each	slices Provolone cheese
4 each	slices ripe tomato
as needed	leaf lettuce

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Step 1 - Tabouli Salad procedure:
Bring the water to a boil, add the bulgur wheat, cover and cook for 1 minute over low heat. After 5 minutes, the wheat will be plump and soft, no water left in the pan. Chill. Combine with the remainder of the ingredients for the tabouli. Chill overnight.

Step 2 - Hummus procedure:
Combine all the ingredients in a blender or food processor and pulse until the mixture is smooth. Chill for 4 hours or overnight.

Step 3 - Sandwich procedure:
Combine the olive oil, vinegar, sugar, salt and pepper, and marinate the mushrooms in the mixture for at least 2 hours, turning at least once. Cook the mushroom caps gill side down in a very hot frying pan with the additional olive oil for about 2 minutes. Turn and baste the gills with the marinade, cooking an additional 2 minutes. Take a kaiser roll and spread the hummus on both halves. Place the mushroom on the roll at service, topped with a slice of cheese. Serve with tabouli on a leaf of lettuce and tomato.