---
title: Open-Faced Garlicky Mushroom Sandwiches
servings: 4
course: main
source:
  name: Rainbow Plant Life Winter Comfort Meal Plan 2
  author: Nisha Vora
prep time: 25 minutes
diet: Vegan
nutrition:
  calories: 658 kcal
  fat: 21 g
  carbohydrates: 92 g
  sugar: 5 g
  protein: 26 g
  fiber: 14 g
  sodium: 955 mg
tags: [main, open-faced, garlicky, mushroom, vegan, meal-prep]
---

Gather: @./components/Spicy Herb Sauce{4%tbsp}(from meal prep), @high-heat{2%tbsp}(neutral-flavored oil, more as needed), @oyster mushrooms{12-14%oz}(torn into pieces), @garlic cloves{4}(finely chopped), @Kosher salt and freshly cracked black pepper, @extra virgin olive oil{1.5%tbsp}, @large shallots{2}(thinly sliced), @Aleppo pepper{1%tsp}, @cannellini beans{2}(15-ounce / 425g; drained and rinsed), @freshly squeezed lemon juice{1%tsp}, @slices crusty bread or large slices{4}(cut in half), @./components/Garlic Aioli{0.5-0.67%cup}(from meal prep), @Flaky sea salt{}(as desired).

Take the Spicy Herb Sauce out of the fridge to sit at room temp. If it has solidified, place the jar in a bowl of hot water.

Prepare your side salad, if you’re making one.

Cook the mushrooms. Heat a large skillet (preferably cast iron) over medium-high for a few minutes. Add the high-heat oil and once very hot, add the mushrooms. Spread out as much as you can (it’s okay if they overlap a bit since they’ll cook down). Cook undisturbed for ~{4-5%minutes}, or until the bottoms are golden brown. Toss, then cook for 5 to 7 minutes, stirring only occasionally, until deeply golden brown all over (reduce the heat if they start to blacken). Reduce the heat to medium-low. If the pan looks dry, add a drizzle of more oil to prevent burning. Add the garlic and 1/2 tsp kosher salt. Stir almost constantly for 1 minute. Transfer the mushrooms to a plate.

While the mushrooms cook, cook the beans. Heat the olive oil in a separate frying pan over medium. Once shimmering, add the shallots with a pinch of salt. Stir occasionally until the edges start to turn golden brown, 5 to 7 minutes. Add the Aleppo pepper and stir constantly for ~{20-30%seconds}. Add in the cannellini beans and toss to coat. Season with 1/2 tsp kosher salt. Cook for 3 to 5 minutes, stirring occasionally. If the beans dry out, add a splash of broth or water. Using the back of a wooden spoon, mash some of the beans, leaving some whole. Remove from the heat. Add the lemon juice. Taste, adding salt and pepper and more lemon juice as desired.

Toast the bread using your method of choice (pan-fry in olive oil, toaster, toaster oven, oven, broiler, etc.).

Spread a healthy layer of Garlic Aioli onto each slice of toast. Top with the mashed beans, followed by the garlicky mushrooms. Spoon a bit of Spicy Herb Sauce on top. Taste, adding a pinch of flaky sea salt as desired. Serve with your side salad, if you made one.

> Storage: Store the beans and mushrooms in separate containers in the fridge for 3 to 4 days, separate from the aioli and herb sauce. Reheat the beans in a frying pan with a touch of oil over medium heat, stirring frequently until warmed through and adding a splash of broth/water if too thick (or reheat in the microwave). To get the mushrooms crisp again, reheat in the oven at 350ºF / 175ºC for 8 to 10 minutes, or in a hot cast iron pan with a bit of oil for 4 to 5 minutes. Toast your bread fresh and assemble as listed in the last step right before serving.
> Nutrition boost: For added fiber, use seeded whole grain bread or whole wheat sourdough. For more veggie action, top the sandwich with some broccoli sprouts, microgreens, or arugula.
> Shortcut: If you bought pre-seasoned baked tofu instead of mushrooms, skip step 3 (cooking the mushrooms and garlic). Instead, thinly slice the tofu, and briefly pan-fry it in a frying pan over medium-high heat with a touch of oil. Add the tofu on top of your sandwich in place of the mushrooms.