Hot Mushroom Sandwiches Recipes

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
• For the slaw: Combine the cabbage and Pickled Celery thoroughly.
• For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
• For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
• Heat cornstarch in 4 quarts water in a saucepan until clear.
• Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
• Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.

Steps:

• Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
• Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.)When mixture is thick add mushroom mixture.
• Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.).
• Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.

Steps:

• Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
• Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
• Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
• While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.

Steps:

• In a large skillet, heat oil at medium-high heat. Add mushrooms, bell pepper, onion and garlic. Cook, stirring often, for about 5 minutes or until liquid of mushrooms have evaporated.
• Add ground beef, chili seasoning, salt and pepper. Cook, stirring, 2 to 3 minutes or until beef is not pink anymore. Add tomatoes, tomato paste and sugar, bring to boil smashing the tomatoes with a potato-masher. Reduce the heat and let simmer, uncovered, for about 12 minutes or until preparation has thicken.
• Meanwhile, toast kaiser bread. Put mushroom preparation on bottom of inferior kaiser. Cover with swiss cheese and the top of the kaiser.

Steps:

• In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat. On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly.