MUSHROOM SANDWICH
3 ways to make mushroom sandwich. This post shares 3 easy ways to make sandwiches with mushrooms, spices, herbs. Serve them for a breakfast or meal with soup.
Provided by Swasthi
Categories Snack
Time 25m
Number Of Ingredients 10
Steps:
- Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.
- Add mushrooms and saute until they are cooked yet crunchy. Set these aside.
- Smear ¼ to ½ tbsp butter over each bread slice.
- Spread the mushrooms over the inner side of the bread (buttered side out).
- Top the bread with mushrooms & grated cheese. Then sprinkle herbs and chilli flakes.
- Place another slice of bread (buttered side out).
- Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.
- Slice the mushroom sandwich and serve hot.
Nutrition Facts : Calories 348 kcal, Carbohydrate 37 g, Protein 11 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 26 mg, Sodium 470 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GRILLED CHICKEN SANDWICH WITH GRILLED MUSHROOM VINAIGRETTE
Provided by Michael Chiarello : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside.
- Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
- Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
- In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
- Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil.
- When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate.
- In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately.
ROASTED MUSHROOM AND GRUYèRE SANDWICH
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
- If desired, rub one side of each slice of bread with the cut clove of garlic.
- Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
- Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams
GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO
I created this recipe to taste like a mushroom sandwich we served at the Good Earth Restaurant in Santa Clara, California (which is no longer in business). It tastes great with marinated portobello mushrooms, roasted red bell peppers, smoked gouda cheese, and spring mix!
Provided by sierra
Categories Sandwiches
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
- Preheat an outdoor grill for medium heat.
- Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
- To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 49.2 g, Cholesterol 38.9 mg, Fat 30.3 g, Fiber 4.4 g, Protein 17 g, SaturatedFat 8.3 g, Sodium 848 mg, Sugar 10.5 g
PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO
This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook.
Provided by Happy Hippie
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
- Cover tightly with foil and roast until tender, about 30 minutes.
- Cool, peel and mash garlic.
- Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
- Melt 4 tablespoons butter in large skillet over medium-high heat.
- Add mushrooms and toss to coat.
- Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
- Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
- Rewarm over low heat before continuing.
- Preheat broiler.
- Spread remaining 2 tablespoons butter over cut sides of bread.
- Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
- Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
- Arrange mushrooms in even layer over bottom half of bread.
- Springles Parmesan cheese over.
- Arrange tomato slices in single layer over cheese.
- Cover with top half of bread.
- Cut into 6 sandwiches and serve.
Nutrition Facts : Calories 512.1, Fat 29, SaturatedFat 10.8, Cholesterol 45.6, Sodium 861.8, Carbohydrate 53.9, Fiber 3.3, Sugar 9.9, Protein 10.5
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