Open-Faced Garlicky Mushroom Sandwiches
From: Ian Seddon's Cookbook
🥘 Ingredients
- Spicy Herb Sauce 4 tbsp
- high-heat 2 tbsp
- oyster mushrooms 12-14 oz
- garlic cloves 4
- Kosher
- extra virgin olive oil 1 ½ tbsp
- large shallots 2
- Aleppo pepper 1 tsp
- cannellini beans 2
- freshly squeezed lemon juice 1 tsp
- slices crusty bread or large slices 4
- Garlic Aioli 0.5-0.67 cup
- Flaky sea salt
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.
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1Gather: Spicy Herb Sauce , high-heat , oyster mushrooms , garlic cloves , Kosher salt and freshly cracked black pepper, extra virgin olive oil , large shallots , Aleppo pepper , cannellini beans , freshly squeezed lemon juice , slices crusty bread or large slices , Garlic Aioli , Flaky sea salt .
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2Take 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.
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3Prepare your side salad, if you’re making one.
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4Cook 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.
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5While 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.
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6Toast the bread using your method of choice (pan-fry in olive oil, toaster, toaster oven, oven, broiler, etc.).
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7Spread 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.