Whether you identify as vegetarian or not, mushrooms are “meaty” and delicious. They’re available all year-round at the Market too. Here are some super easy recipes for using mushrooms to make wonderful warming winter sandwiches. Combine with soup and/or salad for a complete hearty meal.

Mushroom Melts

adapted from a recipe by Liv Dansky for Eating Well


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped shallot, green onion, or onion
  • 8-ounces mushrooms, (like Chestnuts or shiitakes from Freedom Valley), sliced or chopped
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 8 thin slices artisan bread (about 1 ounce each)
  • 2 tablespoons unsalted butter, softened
  • 4 (1-ounce) slices Swiss-style cheese (think Milkweed from Tulip Tree)
  • ½ cup shredded cheese of choice (think Nightshade from Tulip Tree)


  1. Preheat oven to 200°F. Heat oil in a large nonstick skillet over medium-high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 10 minutes. Add vinegar; cook, stirring often, until mostly evaporated, about 2 minutes. Transfer the mushroom mixture to a bowl and set aside.
  2. Coat 1 side of each bread slice evenly with butter and set 4 slices aside. Place the remaining 4 slices, coated-sides down, on a cutting board. Top each with 1 slice cheese, 2 ½ tablespoons mushroom mixture and 2 tablespoons shredded cheese. Top with the remaining bread slices, coated-sides up.
  3. Wipe the skillet clean and heat over medium heat. Add 2 sandwiches; cook until the bottom side is crispy and browned, 2 to 3 minutes. Carefully turn the sandwiches over and continue cooking until the cheese has completely melted, about 2 minutes more. (Alternatively, heat a panini press to medium. Place 2 sandwiches on the cooking grates and close the press. Cook until both sides of the sandwiches are browned and crisp and the cheese is melted, about 2 minutes.) Remove from the skillet; keep warm in the oven. Repeat with the remaining sandwiches.

Mushroom French Dip

adapted from a recipe by Adam Dogle for Eating Well


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 8-12 large shiitake mushroom caps, cut into 1/4-inch-thick slices (or 4 portabella caps)
  • 12 ounces oyster mushrooms, trimmed and coarsely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 ½ cups reduced-sodium vegetable broth
  • ¼ cup dry sherry
  • 4 small artisan buns/rolls, halved lengthwise
  • 4 slices provolone cheese (or Milkweed from Tulip Tree)


  1. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
  2. Add 1 tablespoon oil to the pan. Add sliced shiitake mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the shiitakes and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.
  3. Position a rack in upper third of oven; preheat broiler to high.
  4. Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.
  5. Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.

Serve either of these delicious sandwiches with a bowl of creamy steamy mushroom soup (recipe here) and a simple salad of dressed winter greens.

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