Onion Mushroom Tomato Sandies

Directions

1. 1) Using the Nicer Slicer, slice portobello mushroom into 3 or 4 thin slices
2. 2) Heat 1 TBS of oil in large saucepan over medium heat until shimmering
3. 3) Add onions, season with salt and pepper and cook stirring frequently
4. 4) Once lightly browned and a pale brown patina builds up on bottom of pan (10 mins)
5. a. Add 1 TBS water and scrape up brown bits. Repeat cooking adding water scraping
6. b. After about 30 minutes transfer browned onion bits to a bowl and set aside
7. 5) While onions cook heat oil in large skillet until shimmering
8. 6) Add sliced mushrooms salt pepper and cook about 15 min
9. 7) Add 1/2 garlic cook 30 sec, then add soy sauce 1/2 lemon juice
10. a. Transfer mushroom mixture to a bowl and set aside
11. 8) Combine mayo remaining lemon juice and garlic tomatoes
12. 9) Process in a food process until a puree is formed
13. 10) Assemble/ enjoy tomato mayo mushroom onion bagel sandie