Instructions: In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.

Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.

In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.

Preheat broiler. Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with mainade and broil 2 minutes, or until tender. Transfer mushrooms with a slotted spatula to a slice of bread. Top mushrooms with slaw and a piece of bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.