Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Portabella msuhrooms (caps only) |
| 1 cup | Beef stock or broth |
| 1½ teaspoon | Pesto sauce |
| 2 ounces | Mayonnaise |
| 1 tablespoon | Marsala wine |
| ½ teaspoon | Fresh chopped basil |
| 1 pinch | Salt |
| ½ teaspoon | Fresh chopped rosemary |
| 1½ teaspoon | Extra virgin olive oil |
| 1 medium | Beefsteak tomato |
| 1 teaspoon | Chopped fresh garlic |
| 1 pinch | Sugar |
| 4 \N | Foccacia (4 inch diameter) |
| 1 large | Spinach leaf chopped into thin strips |
Preheat oven to 450 degrees. Reduce stock to ½ cup. Combine mayonnaise and pesto and refrigerate. Place mushroom caps, gill side down, on cookie sheet and bake for 8-9 minutes. While mushrooms are baking, combined reduce stock, wine, garlic, rosemary, and oil in saucepan. Bring to a boil for 1 minute. Slice focaccia in half and toast in broiler for 2 minutes or until light golden brown. Add baked mushrooms to beef stock and keep warm. Season tomatoes with salt, sugar, and basil. Assemble by placing bottom of focaccia on plate, top with pesto-mayonnaise, spinach, mushroom, tomato and focaccia top. Remaining liquid can be reserved for additional sandwiches.
Recipe by Chef Tim Schultz of the The Third Ward CAffe, Milwaukee, WI Posted to EAT-L Digest 29 Sep 96 From: Amy Smalley <as5x@...> Date: Mon, 30 Sep 1996 09:28:00 -0400