Pairs with Reserve Meritage or Told You So Viognier
Serves 6
Marinating Time: 4-24 hours

Ingredients
Serve on hoagie or hamburger buns
8 Portobello mushrooms
Shredded cabbage and carrots
Cucumber
Pickled red onions

Ginger Marinade
½ cup soy sauce
¼ cup rice wine vinegar
¼  Tbsp ginger
1 small onion (roughly chopped)
¼ cup sugar
1 Tbsp Tahini
1 Tbsp lemon juice

Spicy Mayo
½ cup Mayo
2 Tbsp Sambal olek
Zest and juice of half an orange

Cilantro Crema
1 bunch cilantro
2-3 Tbsp Mayo
2-3 tsp rice wine vinegar

Ahead of Time
Drizzle Portabellos with olive and roast in a 350 degree oven until tender. While mushrooms are roasting, throw ginger marinade ingredients together and blend till smooth. Pour marinade over Portabellos while warm and set aside to cool. Refrigerate for 4-24 hours. To create your spicy mayo, blend together mayo, Sambal, orange zest and juice. Finish off by making your cilantro crema. Refrigerate until ready to use.

Building the Sandwich
Cut bun(s) in half. Spread both sides with spicy mayo. Place roasted Portabellos on bottom half of bun. Next, add shredded cabbage and carrot (about ¼ cup). Drizzle the cilantro crema on top and add 3-4 slices of cucumber. Top it off with 2-3 slices of pickled red onions.