How to Make a Broiled Mushroom Sandwich
A fast way to enjoy mushrooms, broiling enhances the meaty and denser flavors of your favorite field fungi. This sandwich offers rich, savory, cruelty-free flavors that your favorite omnivore will love.
Preparation time: 45 minutes
Cook time: 8 minutes
Yield: 4 sandwiches
1 pound fresh shiitake mushrooms, stems removed
1/4 cup fresh lemon juice
2 garlic cloves, minced
3 tablespoons parsley, coarsely chopped
2 tablespoons olive oil
1 teaspoon salt
Pinch of cayenne
1/2 teaspoon freshly ground black pepper
4 sandwich rolls
1/4 cup Garlic Tofu-naise or vegan mayonnaise
2 cups arugula or spinach leaves, washed and dried
2 teaspoons balsamic vinegar
Preheat the broiler and adjust the rack 4 inches away from the flame. Clean the mushrooms with a damp kitchen towel.
Combine the lemon juice, garlic, parsley, olive oil, salt, cayenne, and pepper. Whisk well.
Line a baking dish (at least 8-x-8 inches) with foil. Lay the mushrooms in a single layer, cap side up, on the foil. Brush or drizzle the lemon mixture over the mushrooms.
Broil the mushrooms for 5 to 8 minutes, or until they’re tender and beginning to brown.
Split open the sandwich rolls and toast lightly. Lightly spread the mayonnaise in each roll and divide the cooked mushrooms onto the bottom of each roll. Top with arugula or spinach and drizzle with balsamic vinegar. Put the top on each roll and enjoy!
You can save shiitake stems to add to mushroom stock — just put them in an airtight container in the freezer.
Per serving: Calories 372 (175 from Fat); Fat 19g (Saturated 1g); Cholesterol 0mg; Sodium 991mg; Carbohydrate 44g (Dietary Fiber 8g); Protein 9g.
Preparation time: 5 minutes
Yield: Eight 3/16-cup servings
8 ounces silken tofu, drained
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon brown rice syrup
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1 clove garlic, minced
Combine all the ingredients in a blender and blend until very smooth, stopping after 10 seconds to scrape down the sides of the blender with a spatula as needed.
Per serving: Calories 85 (68 from Fat); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 163mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 1g.
Store leftovers in an airtight container in the refrigerator for up to 1 week.