Back in the day, when I was very young, my mom used to make mushroom sandwiches. She would saute mushrooms in butter, toast the grainiest, seediest, hippie bread, and build the sandwiches with the sauteed mushrooms and alfalfa sprouts. She served this quick, simple recipe to us a few times a year. When I moved out, I began to make her recipe several times a year. It was especially helpful when I was home-sick and wanted a comforting meal that wouldn’t break the bank. To this day, I serve this in my own home maybe 2 times per year.
Recently I thought this classic recipe could use a bit of an update and would be great for the blog! This is my attempt at updating a true family classic, mushroom sandwiches, open-faced, with upgraded ingredients (because I know you guys like a little bit of elegance with your recipes).
Before we dive into the recipe, I need to give you specifics on how to choose the right bread for these sandwiches. The classic, mom approved sandwich is served with bread that is made up of mostly nuts and seeds and whole grains. To make this updated sandwich, I went to the best place I could think of for good quality bread Wayfarer Bread.
If you’re local to the San Diego area, you can find Wayfarer Bread at several pop-ups around San Diego, and they are currently working on opening a brick and mortar store as well. Yay!
For this project, I tested out 3 different Wayfarer Bread loaves. A sourdough, a multiseed loaf, and an olive loaf.
My favorite bread from the taste test was the multiseed bread. What can I say, I’ve got a soft spot for that classic flavor from my childhood. My next choice would be sourdough, and the olive bread was still good but was a bit too strong in the olive flavor for this project.
Here’s a look at the official taste test once it was set up. I mean, c’mon, how could you resist those beauties?
Open Faced Mushroom Sandwiches
Yield: 6 open-faced sandwiches or toasts
1 Recipe Garlic-Rosemary Mushrooms
Roasted Red Peppers
1 small container of broccoli sprouts
1 loaf of crusty seed filled bread
large flake salt
4 TBSP Butter
12 oz cremini mushrooms, sliced
2 sprigs fresh rosemary, chopped
2 cloves garlic, minced
salt and pepper to taste
Put butter in the pan and turn on medium-high heat until the butter melts. Add the garlic, stirring occasionally until it begins to brown approximately 1 minute. Add sliced mushrooms, salt, and pepper and allow to cook down.
Continue to stir from time to time to make sure the garlic doesn’t burn, and the mushrooms cook evenly. After about 15-20 minutes, most of the butter will have soaked into the mushrooms, and they will have begun to develop a bit of a crusty quality to them. At the very end, add in the rosemary, stir into the mushroom mix, turn off the heat and allow to sit.
Roasted Red Peppers
4 red bell peppers sliced
1 TBSP Olive oil
Salt & Pepper
Preheat the oven to 400 degrees. Slice peppers, toss with olive oil, salt, and pepper. Place on a rimmed sheet pan in a single layer, and put in the oven for 15 minutes. Once the timer goes off, stir, and turn on the broiler on high for 5-7 minutes until the peppers have begun to blacken slightly. When they are done remove from the oven and set aside.
First, get your toast ready. If you’re making these open-faced like I did or even if you’re making full sandwiches you’ll want to make sure to add some butter to the bread, just like you would if you were making regular toast. Yes, more butter. Don’t mess around with this, it needs to be butter, throw away that mayo that you’re thinking you can substitute instead.
Next, pile on mushrooms, make sure if you’re making more than one sandwich that you evenly distribute the mushrooms across the sandwiches.
Then add roasted red peppers, top with goat cheese crumbles.
Finally, you’ll want to drizzle balsamic vinegar across the peppers and goat cheese and then top with a large flake salt (here’s a link to my personal fave) and broccoli sprouts.
Then, eat it up!