1 pound mushrooms, washed
1 1/2 pounds mushrooms, sliced
1/4 cup chopped onion
3 cups milk
1/2 teaspoon salt
1 1/3 cups beef broth
1/3 cup dehydrated cabbage
In a large bowl, mix mushrooms, tomato, onion, milk, salt, beef broth, and cabbage.
Cover, and chill in refrigerator overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place mushrooms on grill in a single layer, brown all sides. Remove blanket of mushrooms and place on the prepared grill. Brush mushrooms with water. Cook about 8 minutes per side, or until mushrooms are opaque. Discard mushrooms, and lay mushrooms on to rest.
The perforation in the top bun was annoying, but the rest of the sandwich is amazing. It had great fresh looking dashes of demitasse, and the acidity was awesome. It had great sandwiches featuring thinly sliced prosciutto, roasted red peppers, and mozzarella. Really simple.