Meat lover and tailgate expert John Currence would never replace a steak or burger with a vegetarian slider. But he does love a grilled portobello slider, especially when the ‘shroom gets a serious soak in red wine, soy sauce, Dijon, herbs and other ingredients before hitting the fire.
This recipe, from the Mississippi restaurateur’s 2020 cookbook, “TAILGREAT: How to Crush It Tailgating” (Ten Speed Press, $28), calls for arugula, provolone and the buns of your choice.
Grilled Portobello and Provolone Sliders
Serves 12
INGREDIENTS
12 large portobello mushrooms, stems removed
1½ cups red wine
1 cup extra-virgin olive oil for the marinade
½ cup Worcestershire sauce
¼ cup soy sauce
2 tablespoons Dijon mustard
½ cup minced garlic
1 tablespoon chopped fresh rosemary
1½ teaspoons fresh thyme leaves
1 tablespoon salt
1½ tablespoons black pepper
24 slider buns
1½ cups mayonnaise, preferably Duke’s
1 pound provolone cheese, thinly sliced
4 cups arugula
2½ tablespoons extra-virgin olive oil for the dressing
Grated zest and juice of 1 lemon
Salt and black pepper
DIRECTIONS
Using a spoon, carefully scrape out the black gills from the underside of the portobello caps. Set the mushrooms in a shallow casserole or roasting pan, gill-side up. In a medium bowl, whisk together the wine, olive oil, Worcestershire, soy sauce, Dijon, garlic, rosemary, thyme, salt, and pepper. Pour over the mushrooms, cover and refrigerate for at least 2 hours and preferably overnight.
Prepare a hot charcoal or wood fire. When the coals have burned down, cook the mushrooms on the hottest part of the fire for 3 minutes, brushing regularly with the marinade. Flip and cook for 3 more minutes. Flip back to the first side and cook again for 3 minutes on each side, brushing with the marinade. Remove from the heat and cool briefly. Cut the mushrooms in half on the diagonal, and slice the halves on the diagonal to create as much surface area as possible.
Preheat the broiler. Open the slider buns and toast them lightly.
Spread 1½ teaspoons of mayonnaise on each of the slider tops and bottoms. Spread the sliced portobellos over the bottoms and top each one with a half slice of provolone. Place under the broiler to melt the cheese.
In a medium bowl, toss the arugula with a dressing of 2½ tablespoons olive oil, the lemon zest and juice, sprinkle with salt and pepper and toss again. Place a pinch of arugula on each of the bun tops, and assemble tops and bottoms as soon as they come out of the broiler.
Wrap finished sandwiches in foil and hold warm to transport.
— From John Currence’s “TAILGREAT: How to Crush It at Tailgating” (Ten Speed Press, $28)
