Sorry. Video is not available for this recipe.
mushroom sarnie
From Stonesoup
serves 1
I’ve posted before about my love of the bacon sandwich and its amazing hangover curing properties. I almost can’t believe I’m saying this but my mushroom sandwich is just as satisfying and probably a little more restorative than it’s pork based predecessor – who would have thought
The mushrooms would be amazing on their own, served with a simple salad or any accompaniments that you’d usually serve with a juicy steak.
For a vegan version I’d substitute olive oil for the butter and hummus for the mayonnaise.
1 large field or portabello mushroom (or 2 medium), stalk trimmed
generous knob butter
1 small clove garlic, finely sliced
mayonnaise
small handful salad greens or baby rocket
2 slices fresh sourdough bread
Preheat oven to 250C or 480F (230C or 440F if using fan forced).
Place mushroom, stalk side up in an oven proof dish to hold it snugly. Sprinkle with garlic, dot with butter and season.
Bake for 10 – 20 minutes or until mushrooms are juicy and soft.
Generously spread mayo on both slices of bread, place the mushroom and it’s juices on one slice, top with leaves and other slice of bread.
Add to my Old Favourite Recipes
Leave a Reply