This will delight vegetarians—and carnivores, too. The warm, meaty mushrooms are so satisfying, especially when topped with pickled chiles, arugula, and Parmesan shavings. Fragrant fresh rosemary, which too often overpowers, adds a subtle depth of flavor to homemade mayonnaise, which is key here.

　　

Ingredients

Serves 4

　　2 tablespoons fresh lemon juice

　　1 tablespoon fresh rosemary leaves

　　1 large egg yolk

　　Kosher salt and freshly ground black pepper

　　3/4 cup grapeseed or other neutral oil

　　1/4 cup extra-virgin olive oil, plus more as needed

　　4 large portobello mushroom caps

　　4 kaiser rolls, split

　　Pickled Long Red Chiles (page 248), to taste

　　2 cups loosely packed arugula leaves

　　1-ounce block Parmigiano-Reggiano cheese

　　

Step 1

Set the oven rack 6 inches from the broiler heat source. Preheat the broiler to high.

　　

Step 2

Process the lemon juice, 1 tablespoon water, and the rosemary in a food processor until the rosemary is finely chopped. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible, and return the liquid to the processor; discard the solids.

　　

Step 3

Add the egg yolk and 3/4 teaspoon salt and process until smooth. With the machine running, add the oils in a steady stream and process until emulsified.

　　

Step 4

Arrange the mushrooms in a single layer on a rimmed baking sheet. Season both sides liberally with salt and pepper. Drizzle generously with olive oil, turning to coat. Turn the mushrooms gill side up and broil for 8 minutes, then flip and broil until tender, about 3 minutes longer. Cut each mushroom into 4 slices at an angle, keeping each cap together.

　　

Step 5

Toast the rolls and spread the rosemary mayonnaise on both cut sides of each roll. Arrange a mushroom, gill side up, on the bottom of each roll and top with chiles, then arugula. Use a vegetable peeler to shave the cheese directly onto the arugula. Cover with the roll tops, cut each sandwich in half, and serve immediately.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.