Portobello Mushroom Sandwich Mushrooms are often described as ėmeatyî but none is meatier than the portobello. In fact, we've heard some vegetarians won't eat it because it looks too much like meat. Makes 2 servings.
	Ingredients: 2 portobello mushrooms, about 5 to 6 ounces each 2 tablespoons porcini mushroom oil or extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon fresh thyme, chopped Kosher salt and freshly ground black pepper to taste 2 round toasted sesame rolls, halved horizontally 1 large roasted red pepper, peeled, seeded, and halved lengthwise Watercress Thinly sliced red onion rings (optional)
	Instructions: 1. Heat broiler or grill. 2. Remove stems from mushrooms and set them aside for another use. Clean mushroom caps. 3. Mix oil, vinegar, thyme, salt, and pepper in a glass. 4. Season mushrooms with additional salt and pepper and brush one side with slightly less than half the oil and vinegar mixture. 5. Put caps under a broiler or on the grill for about 4 minutes. 6. Turn over, brush with all but 1 tablespoon of remaining oil and vinegar mixture. 7. Broil 4 minutes more or until nicely browned and tender. 8. Brush the inside of each with remaining oil and vinegar mixture. 9. Top with mushrooms cap, then roasted pepper half, then watercress. 10. Add onion rings if desired. Cooking Tip Flavored oils, have become very popular in the past few years. They can give new flavor to a dish or intensify existing flavor. Porcini mushroom oil is perfect for adding more depth of flavor to wild mushroom dishes.

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