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)
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