4 portobello mushrooms, stalks trimmed
2 tbsp truffle oil
2 mini ciabatta loaves, halved (or 1 medium loaf halved)
1 eschalot, finely chopped
4 tbsp mayonnaise
25 g parmesan, shaved
2 small handfuls rocket
- Heat a chargrill pan over high heat and brush the mushrooms all over with half the truffle oil. Season well with salt and pepper, then grill for 5-6 minutes on each side until they are charred and tender.
- Brush the rest of the oil over the cut sides of the ciabatta and grill to lightly toast.
- Mix the shallot into the mayonnaise and spread over the bases of the ciabattas. Top with the chargrilled mushrooms, followed by some parmesan shavings and rocket, and sandwich on the tops. Serve with skinny fries, if you like.