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.
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)
- 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.
- 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.
- 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)
- 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.
- 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.
- Position a rack in upper third of oven; preheat broiler to high.
- 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.
- 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.