4 Portabella mushrooms (4-5" diameter, cap only)
1 c. beef stock or beef broth
1 1/2 t. pesto sauce
2 oz. mayonnaise
1 T. marsala wine
1/2 t. fresh chopped basil
1 pinch salt
1 lg. spinach leaf chopped into thin strips
1/2 t. fresh chopped rosemary
1 1/2 t. extra virgin olive oil
1 med. beefsteak tomato
1 tsp. fresh chopped garlic
1 pinch sugar
4 Foccacia (4" diameter)
Preheat oven to 450 degrees. Reduce stock to 1/2 c. Combine and refrigerate pesto and mayonnaise. Place mushroom caps, gill side down, on cookie sheet and bake 8-9 minutes. While mushrooms are baking, combine reduced stock, wine, garlic, rosemary and oil in saucepan. Bring to boil for 1 min. Slice Foccacia in half and toast in broiler 2 min. or until light brown. Add baked mushrooms to beef stock and keep warm. Season tomatoes with salt, sugar, and basil. Assemble by placing bottom of foccacia on plate, top with pesto-mayonnaise, spinach, mushroom, tomato, and top with foccacia. Remaining liquid can be reserved for additional sandwiches or dipping.
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