I'm a huge fan of a sammich. My old favorite used to be a bologna and mustard sandwich on white bread, washed down with a Coke. Alas, no more. My new favorite is ten times more flavorful and doesn't require any Coke to digest it.
2 whole portabello mushrooms, stems and gills removed
1 Tbl. red wine
1 medium Yukon Gold potato, sliced very thin
1 onion, sliced
1 tomato, sliced thin
In frying pan, saute onion until clear. Set aside. Using a potato peeler or cheese slicer, slice the potato wafer thin. Fry over medium heat on both sides until soft (crisp on the edges). Set aside.
Saute mushrooms in wine on both sides four minutes or until liquid is reduced and mushroom caps brown. Assemble burgers by placing a slice of your favoirte cheese on a kaiser roll (I used Swiss). Put the mushroom on top, then the potato, tomato, onion, lettuce and top with the following sauce:
2 Tbls. chopped roasted red pepper (mine mashed easily)
2 mashed avacados
1 Tbl. chili powder
1 tsp. horseradish (I used my dad's home-grown stuff)
1 Tbl. Ranch dressing
Mix all and spread on rolls.