Nigel Slater’s Hot Mushroom Sandwich

April 19, 2014

I’ve always been an Anglophile. It started well before my semester study abroad in London which solidified my love for things British. It was during those months away that I learned how to cook for myself for the first time.

Many years after my study abroad, on a return visit, I discovered the cookbooks of Nigel Slater. The first cookbook of his that I purchased was Real Food – a collection of easy-to-follow, delicious recipes. I’ve since added several more of his cookbooks and his autobiography, Toast, to my collection.

It’s in this first cookbook that I found this recipe for a Hot Mushroom Sandwich that he attributes to Nigella Lawson, another favorite. The recipe barely contains specifics, but it’s easy to prepare and is extremely satisfying.

The recipe calls for large flat field mushrooms – the equivalent I found in the States are Portobello mushrooms. The remaining ingredients – in whichever amount works best for you – are butter, garlic, herbs (I use parsley), a roll, Dijon mustard, and lemon juice. That’s it.

Start by mixing minced garlic and parsley with butter and put a healthy layer on the bottom of the mushroom cap.

Roast the mushroom in a preheated 400 degree oven for 15-20 minutes (I use the toaster oven). While it roasts, split open a roll (I used part of a ciabatta loaf) and smear both sides with Dijon mustard. When the mushroom is ready put it on one half of the roll making sure to let the extra juices soak into the bread. Add a little salt and pepper, a squeeze of lemon juice, and top it with greens – spinach in this case but arugula works really well.


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Hot Mushroom Sandwich

  • Author: Nigel Slater
  • Total Time: 25 minutes
  • Yield: 1 1x


This recipe comes from Nigel Slater by way of Nigella Lawson. It is deliciously satisfying and is best when the sandwich drips with garlicy buttery juices. Use the ingredient amounts as guides, adjusting according to your preferred tastes.



1 large portobello mushroom, stalk removed

1 tablespoon butter, room temperature

1/2 clove of garlic, minced (or to taste)

1 tablespoon flatleaf parsley, chopped

1 roll, like ciabatta

Salt and pepper, to taste

1/2 teaspoon dijon mustard (or to taste)

1/4 lemon

Baby spinach


Preheat the oven 400°F.

Place the mushroom, stalk side up, on a small baking tray.

Mix the butter, garlic, and parsley together with a pinch of salt and a grind of pepper. Spread the butter mixture over the mushroom (gill side).

Cook for 20 minutes, or until the melted butter mingles with the mushroom juices.

Cut open your roll and use the cut side of the bottom piece to soak up the juices from the baking sheet. Spread the cut side of the top piece with mustard.

Place the mushroom, butter side up, on the bottom piece of the roll. Add a squeeze of lemon and top with a few leaves of baby spinach. Sandwich with the top piece of the roll and enjoy!


From Real Food © 2009 by Nigel Slater

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Sandwiches
  • Cuisine: British


  • Calories: 216.81
  • Sugar: 2.37 g.
  • Sodium: 636.19 mg.
  • Fat: 14.03 g.
  • Saturated Fat: 7.82 g.
  • Carbohydrates: 20.43 g.
  • Fiber: 4.13 g.
  • Protein: 5.76 g.
  • Cholesterol: 30.52 g.

Keywords: mushroom, garlic, herbs, butter, Nigel Slater, Nigella Lawson

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