{"id":32789,"date":"2014-07-09T21:29:57","date_gmt":"2014-07-10T01:29:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32789"},"modified":"2014-07-12T00:14:03","modified_gmt":"2014-07-12T04:14:03","slug":"portobello-egg-sandwich%e3%81%8d%e3%81%ae%e3%81%93%e7%9b%ae%e7%8e%89%e7%84%bc%e3%81%8d%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32789&lang=en","title":{"rendered":"Portobello Egg Sandwich
\u304d\u306e\u3053\u76ee\u7389\u713c\u304d\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1"},"content":{"rendered":"

\"71\"<\/a><\/p>\n

Portobello Egg Sandwich<\/strong><\/p>\n

I like mushrooms just in general, but portobello mushroom is kind of special.<\/p>\n

<\/p>\n

Well, one thing unique about it is its size.<\/p>\n

It can take the center stage and make a satisfying entree, not just a side dish.<\/p>\n

When I buy a package of two or three portobello mushrooms, I usually marinate them and cook them quickly.<\/p>\n

Then you can use them to make various dishes, such as this sandwich!<\/p>\n

This sandwich packed with a big flavor from a portobello steak, a fried egg, arugula, and basil mayo is no doubt a winner!<\/p>\n

Absolutely perfect for brunch with your vegetarian friends or non-vegetarian friends!<\/p>\n

\n

Portobello Egg Sandwich<\/strong><\/p>\n

1 burger bun
\nbasil mayo
\n– 1\/2 cup mayo
\n– 1\/2 cup basil
\n– pinch of sugar
\n– salt and pepper
\n1\/3 cup fresh arugula
\n1 fried egg
\nportobello steak
\n– 1 portobello mushroom
\n– marinade (1\/4 cup olive oil, 1\/3 cup balsamic vinegar, 1\/2 teaspoon Dijon mustard, pinch of sugar, salt, pepper)<\/p>\n

1. Make marinade. Combine all the ingredients. Marinate portobello mushroom for at least 20 minutes or longer. Cook the mushroom in the oven with the broiler for a few minutes each side.
\n2. Make basil mayo. Combine all the ingredients.
\n3. Assemble sandwich. Spread the basil mayo on buns. Place arugula, mushroom, and fried egg. Salt and pepper.<\/p>\n<\/div>\n

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Portobello Egg Sandwich I like mushrooms just in general, but portobello mushroom is kind of special.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,21,14],"tags":[],"class_list":["post-32789","post","type-post","status-publish","format-standard","hentry","category-egg","category-mushroom","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32789"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32789\/revisions"}],"predecessor-version":[{"id":32849,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32789\/revisions\/32849"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}