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Smoked Portobello and Horseradish Panini

3 Tbsp. olive oil
1/2 medium onion, sliced
2 medium portobello mushroom caps, sliced
Dash liquid smoke
Salt and pepper, to taste
4 slices of bread
Horseradish sauce (recipe below)
1 roasted red pepper, sliced (jarred or prepared at home)

• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onions and cook for about 15 minutes, until lightly caramelized. Remove the onions from the pan and set aside.
• Add another tablespoon of oil to the pan. Add the mushrooms and cook over medium heat for about 3 minutes. Add a dash of liquid smoke and cook for 1 more minute. Season with salt and pepper and remove from the heat.
• Heat a panini press according to the manufacturer’s instructions until hot, or heat a panini pan over moderate heat.
• Brush the slices of bread on 1 side with the remaining 1 tablespoon of oil and then lay, oiled side down, on a work surface. Divide the horseradish sauce among the 4 slices and top with the onions, mushrooms, and roasted red peppers. Put 2 of the slices together and then the other 2 together, making 2 sandwiches.
• Put the sandwiches on the press and close. Cook until browned, about 4 to 6 minutes. If using a panini pan, place the weight on top of the sandwiches and cook for 2 to 3 minutes on each side.

Makes 2 sandwiches

Horseradish Sauce

1/4 cup Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
Salt and pepper, to taste

• In a small bowl, whisk all the ingredients together until blended.

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