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Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli
Ingredients
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced shallot, opt
- Several sprigs fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 large portabello mushrooms, cleaned, stems and black gills removed
- Kosher salt
- Freshly ground black pepper
- 6 Kaiser rolls, split
- 2 ounces baby arugula
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