Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Wild Mushroom Sandwich
- Yield: Serves 2
Description
Mushrooms find their way into several of the recipes in Pascale Beale’s many cookbooks, which I rely on for elegant doable meals. Her combinations are lovely, surprising, partnering fresh fruits and vegetables in delicious ways. She grew up in France in a mountainous region, and her memories of chanterelle-gathering season are vivid and happy. She writes:
“We know we’re in for a treat a few weeks after the first rains of the winter season, as this is when chanterelles first appear at the farmers market. Local foragers rush into the hills and mountains around the city, hiking to the elusive hideouts of these golden tubers to harvest baskets of them. During the drought years, we would be lucky to have chanterelles at all, but the past two winters have brought abundant rain, and the mushrooms have flourished, much to my delight; they are one of my favorite mushrooms. As chanterelles are expensive, you can make this sandwich with cremini, shiitake, or little button mushrooms. However, if you want an extra-luxurious sandwich, try it at least once with chanterelles.”
Ingredients
- 1 tsp olive oil
- 1 tsp butter
- 1/4 lb chanterelle mushrooms, cleaned and sliced
- Coarse sea salt
- Black pepper
- Cilantro pesto (recipe follows, or use your pesto of choice)
- 4 pieces toasted ciabatta
- Large handful of mâche salad greens or arugula
- 2 oz goat cheese
Instructions
- Heat the olive oil and butter in a large skillet placed over medium heat. When the butter is sizzling, add the chanterelles, a pinch of salt, and 3 to 4 grinds of pepper, and cook for 4 to 5 minutes or until golden brown.
- Spread the pesto over two pieces of toast. Spoon the mushrooms on each piece of pesto-covered toast and mound the mâche or arugula leaves on top.
- Spread the goat cheese on the remaining pieces of toast and assemble the sandwiches. Cut each sandwich in half and serve.
Cilantro Pesto
Ingredients
- 3 cups chopped cilantro
- 4 green onions, finely chopped
- 2 shallots, peeled and finely chopped
- 1/3 cup pine nuts
- 1/2 tsp sea salt
- 6 grinds of black pepper
- Zest and juice of 1 lemon
- 1/2 cup olive oil
Instructions
- Place the cilantro, green onions, shallots, pine nuts, salt, pepper, and lemon zest in a food processor fitted with a metal blade. Blitz to a chunky paste using repeated 3- to 4-second pulses.
- Slowly drizzle in the lemon juice and olive oil with the motor running to create a thick, bright green, fragrant pesto. Store in a glass jar or covered container. Refrigerate. Best used within 3 to 4 days.
