In my last post I reviewed The China Study Quick & Easy Cookbook… and psst – there’s still a few days left to enter my giveaway to win your own copy!
In addition to providing me a review copy & a giveaway copy of the book, Chef Del Sroufe & the kind folks at BenBella Books have also allowed me to share one of my favorite recipes from the cookbook. I couldn’t decide between sharing the Almost Instant Sweet Potato Pudding or the Warm Mushroom Salad Sandwiches so I took a poll of my readers, and the winner by a landslide was the Mushroom Sandwiches.
While I love the Sweet Potato Pudding, I was secretly hoping the Mushroom Sandwiches would win as I can see myself making these regularly. I’ve already made these sandwiches twice in the past month, with the most recent batch being a double-batch for my parents to try!
You might find this hard to believe but I have a bit of a mushroom-phobia and I still am obsessed with this sandwich. I buy the pre-sliced mushrooms so I don’t have to touch them, and then I cook the mushroom & onion mixture (step 2 in the recipe) for way longer than the recipe calls for, until the mushrooms have shrunken to about half their original size. As a bonus, my fraidy-cat method makes the onions & mushrooms sweat quite a bit, and the excess liquid drained off makes for an amazing mushroom broth!
I’ve only tried this topping on toast, but I’d love to try it soon on top of some rotini pasta for a stroganoff-like dish.
[Photo via BenBella Books]
Warm Mushroom Salad Sandwiches
Makes 4 sandwiches
A friend of mine used to make this sandwich as a late-night snack using leftover sauce she had from pasta. I fell in love with it and asked her often where the idea came from to make this
delicious sauce into a sandwich—she never told me. This is my interpretation of that late-night snack. I eat it frequently, sometimes on toasted bread, open faced, and sometimes on a bun.
1 medium onion, chopped
1 pound cremini mushrooms
2 teaspoons chopped fresh dill (VeggieNextDoor: I used about 3/4 tsp dried dill)
sea salt and black pepper to taste
1 cup Mori-Nu Silken Lite Firm Tofu or Cauliflower Puree (p.64) (VeggieNextDoor: I used the Tofu)
2 tablespoons toasted pine nuts (VeggieNextDoor: the toasting is SO important – It really makes the sauce!)
1 teaspoon freshly squeezed lemon juice
4 lettuce leaves
4 whole grain sandwich buns
1.Heat a skillet over medium-high heat.
2. Add the onion and mushrooms and sauté for 5 minutes. Add 1–2 tablespoons of water as needed to keep the vegetables from sticking to the pan.
3. Add the fresh dill, season with sea salt and black pepper, and set aside.
4. In a blender, combine the silken tofu or Cauliflower Puree, pine nuts, lemon juice, and a pinch of salt and pepper and puree until smooth and creamy.
5. Add the tofu mixture to the pan with the mushrooms and mix well.
6. Place lettuce leaves on the bottom half of each sandwich bun and top with the mushroom mixture. Top with the other half of the bun.
I hope you enjoy this sandwich as much as my family & I did!
And if this looks good to you, I hope you’ll enter my giveaway
to win your own copy of the book, by using the Rafflecopter widget below!
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I’d love to hear from you!
How do you feel about Mushrooms?
And if you try this recipe, let me know what you think of it!