By 300 Sandwiches
Friday night, E and I brainstormed ideas for dinner over text. When I met him in the fresh produce aisle of Foragers, I saw him standing in front of the forbidden vegetable. “I’m thinking skirt steak, with a mushroom sauce.”
I stopped breathing.
“Just the sauce,” he said. ” I am NOT putting mushrooms on my sandwich. You can put them on yours, but I won’t. Nuh-uh. No way.”
E hated mushrooms–“not the taste, but the texture,” he explained. Though he could tolerate mushroom infused olive oil, E didn’t like the chewy, fungal feel of the veggie. They were banned from use it in omelets or frittatas. I couldn’t make burgers out of meaty portobellos, or even order them on a pizza. But now, he was permitting mushrooms for a sandwich. Flabbergasted, I watched as he picked out two flat, portobello mushrooms for the sauce he wanted to make for dinner.
This was a breakthrough. Does this mean I can start using mushrooms regularly? Does this mean that other forbidden vegetables, like spinach and broccoli, will also be accepted in small quantities? Oh, the possibilities! The number of sandwiches for which I can now make. My journey to 300 sandwiches just got a bit easier.
“No!” E said. “I like mushroom flavor, but I don’t like even the taste of broccoli or spinach. Those will still be thrown across the room if you dare to sneak them into my food.”
1 lb skirt steak
1 bunch greens
3 gloves garlic, chopped
1/2 cup olive oil
1 /2 teaspoon chili powder
2 dashes cayenne pepper
1/2 cup chopped parsley
1/3 cup soy sauce
1 cup portobello mushrooms
2 tbsp butter
1 clove garlic
2 tablespoons shallot
2 sprigs thyme
2 sprigs rosemary (20 little seedlings)
1/2 cup red wine
1/2 cup chicken stock
Marinate the meat: combine all of the marinade ingredients and rub all over skirt steak. Then place meat into a large freezer bag with the marinate. Let sit for an hour in the refrigerator.
Next, make the mushroom sauce: Cook down mushrooms, on medium heat in saucepan with butter for about 5 minutes, or until browned. Add the shallot, garlic, thyme and rosemary and cook till shallots are transparent. Add red wine, and reduce for about 5 minutes, scraping up mushroom bits off of bottom pan with wood spatula. Then add chicken stock, and reduce. Finally, add in butter, slowly at the lowest possible heat so it doesn’t separate. Season with salt and white pepper to taste.
Next, remove steak from the refrigerator. Take out of plastic bag and wipe off excess marinade. Then cut into sandwich sized pieces. Cook on medium heat in a large skillet for about two minutes on each side or until desired temperature. Remove from heat, and place meat on paper towel-lined plate. Brown shallots in leftover meat drippings. Toast bread.
Assemble sandwiches: place greens on bread, then slices of meat, then mushrooms and sauce, then browned shallots. Top with other piece of bread. Cut in half. Makes two six-inch subs.