Roasted Mushroom Sandwich

An open-faced mushroom sandwich on sourdough bread, elevated with garlic-infused ricotta and a finishing touch of herbs or crushed kale chips.

Many of you expressed curiosity about the mushroom sandwich featured in my recent newsletter. Below, I've shared the details along with the recipe! This sandwich served as a delightful centerpiece for a quick, 10-minute lunch. The next time you find yourself with mushrooms on hand, I urge you to give this idea a try. It yields a wonderfully flavorful and satisfying meal.

Roasted Mushroom Sandwich: The Details

Here’s how to bring this sandwich to life: Begin with a quality piece of sourdough bread, toast it to perfection, and rub it with a clove of garlic. Spread a layer of salted ricotta onto the toast. Thinly slice some leftover stuffed mushrooms and arrange them on top of the ricotta. Place the open-faced sandwich under the broiler for a few minutes until warmed through. Finally, garnish with a sprinkle of crushed kale chips.

A Variation

For a delightful twist, consider using baked mushrooms with miso butter as an alternative to stuffed mushrooms. Simply swap them in while keeping all other components the same. Layer a tangle of these flavorful mushrooms on top of the ricotta and give the sandwich a quick broil. The result will be equally delicious!

Roasted Mushroom Sandwich

This roasted mushroom sandwich is the perfect way to utilize leftovers. Whether you have stuffed, baked, or roasted mushrooms on hand, this recipe will turn them into a delicious meal.

Ingredients

• 1 thick slice of good sourdough bread, toasted
• 1 garlic clove, peeled
• 3 tablespoons ricotta cheese
• Fine grain sea salt
• 3-4 stuffed mushrooms
• Extra-virgin olive oil
• Kale chips
• Chives or fresh herbs, for garnish

Instructions

1. Preheat your oven's broiler.
2. Rub the toasted sourdough bread with the garlic clove. Mix a pinch of salt into the ricotta cheese, then spread the ricotta evenly across the sourdough slice. Slice the stuffed mushrooms into 1/4-inch thick pieces and arrange them on top of the ricotta. Don't worry if it looks messy—it will all come together in the oven. Place each sandwich on a baking sheet and drizzle with a little olive oil.
3. Place the sandwiches under the broiler for a few minutes, just until everything is heated through, the ricotta starts to melt slightly, and the mushrooms begin to color.
4. Remove the sandwiches from the oven and top with crushed kale chips, chopped chives, or other fresh herbs. Finish with a final drizzle of olive oil before serving.

Notes.

• This recipe makes one sandwich, but feel free to multiply the ingredients as needed to serve more people.