Grilled King Oyster Mushroom and Poblano Sandwich 1.000

Deb Lindsey for The Washington Post

Cooking for One May 23, 2012

This is an easy recipe to double for a companion or multiply (on a larger grill) for a crowd.

Make the most of a small grill by charring the poblano pepper while the grill is hot, cooking the mushrooms over medium heat, then grilling the sandwich.

King oyster mushrooms are meaty and good for grilling. We found them at H Mart.

Make Ahead: The mushrooms need to marinate for 15 to 30 minutes.

Servings: 1
  • 1 teaspoon Dijon-style mustard
  • 2 teaspoons red wine vinegar
  • 2 teaspoons extra-virgin olive oil, plus more to prepare the grill rack
  • 4 ounces (1 large or 2 smaller) king oyster mushrooms, cut lengthwise into 1/4-inch slices (see headnote)
  • 1 medium poblano chile pepper
  • 2 slices multigrain sandwich bread
  • 1 1/2 ounces Gruyère or other melting cheese of your choice, cut into thin slices
  • 1 medium dill pickle, cut into thin slices


Whisk together the mustard, vinegar and oil in a medium bowl until emulsified. Add the mushroom slices and toss to coat evenly. Let them marinate for 15 to 30 minutes while you prepare the grill and char the poblano.

Prepare the grill for direct heat. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are almost completely covered in white ash, mound them in the center of the grill. For a very hot fire, you should be able to hold your hand about 6 inches above the coals for 1 or 2 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Grill the poblano pepper, turning it every few minutes, until it is charred on all sides, about 10 minutes total. Transfer to a small bowl and cover tightly with plastic wrap.

If using a gas grill, reduce the heat to medium-high (450 degrees). If using a charcoal grill, carefully remove the grill rack and spread the coals into an even layer, carefully removing some if necessary to achieve a medium-hot fire; you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds.

Remove the mushroom slices from the marinade and grill them until deeply browned, about 5 minutes per side. Transfer to a cutting board to cool, then chop them into bite-size pieces.

When the charred poblano is cool enough to handle, use your fingers to slip off the blackened skin (resist the urge to rinse the pepper, which would remove too much flavor), then discard the stem, tear open the pepper, and scoop out and discard the seeds. Cut the pepper into bite-size strips.

If you have any marinade left, brush it on one side of each slice of bread. With the brushed side facing down, layer one slice of the bread with half of the cheese, followed by the mushroom pieces, poblano, pickle slices and the rest of the cheese. Top with the other bread slice (brushed side facing up), and press the sandwich with your hand to flatten it.

Grill the sandwich until the bread is golden brown and the cheese melts, 2 to 4 minutes per side. Transfer to a plate, cut in half diagonally, and eat.

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Recipe Source

From Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).

Tested by Joe Yonan and Bonnie S. Benwick.

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