Ingredients
- 4 portobello mushrooms
- 1 tbsp sunflower oil
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 2 tbsp water
- 4 lettuce leaves
- 2 large tomatoes
- 1 clove of garlic
- 2 tbsp mayonnaise
- 2 tbsp hummus
- 4 thick slices of bread (e.g. sourdough bread)
Instructions
- In a small bowl, mix the soy sauce, tomato paste, maple syrup, smoked paprika and water. Set aside.
- Grate the garlic clove, mix with the mayonnaise and set aside.
- Heat the sunflower oil in a frying or grill pan. Fry the portobello mushrooms for about 3 minutes on each side. Flatten them with a spatula before turning them over. Brush the mushrooms on both sides with the marinade and cook for one minute. Remove from the pan and leave to rest on a plate for a few minutes
- Toast the bread. Spread the hummus on one slice and the garlic mayonnaise on the other. Fill the sandwich with lettuce, sliced tomatoes and the grilled portobello mushrooms.
Recipe & Picture: Liz Sinner
WINE PAIRING
Crémants POLL-FABAIRE, Cuvée Pinot Noir brut
The elegantly light Pinot Noir Rosé crémant provides just the right balance to the vegetarian BLT's toasted bread. The distinctive fruity flavour of the crémant creates a smooth, tantalising link in the mouth between tomato and portobello mushroom. The perfect pairing for a delightful light bite.
