Mushroom sandwich. Easy and healthy recipe
You know I love making sandwiches, so today I'm sharing a veggie sandwich I made recently that's absolutely amazing.
- 1 baguette pequeña
- 250 gramos de champiñones
- 80 gramos de queso mozzarella
- 1 cebolla
- 1 diente de ajo
- 1 cucharada de mantequilla
- 1 cucharada de aceite de oliva
- 1 cucharadita de azúcar
- 1 cucharadita de vinagre de Módena
- Rúcula
- Sal
- Pimienta blanca
- Orégano o las hierbas que quieras
- Comenzamos cortando la cebolla en juliana finita. 2.- Calentamos aceite de oliva en una sartén a fuego medio-bajo, añadimos la cebolla y una pizca de sal y cocinamos durante 10 minutos hasta que esté bien pochadita.
- Calentamos aceite de oliva en una sartén a fuego medio-bajo, añadimos la cebolla y una pizca de sal y cocinamos durante 10 minutos hasta que esté bien pochadita.
- Agregamos el azúcar y el vinagre balsámico y cocinamos durante 2 minutos más. Una vez lista, reservamos.
- Cortamos los champiñones en láminas y los pochamos en la sartén con un pelín de mantequilla y el ajo. En este punto salpimentamos y ponemos las especias que más nos gusten.
- Cortamos la baguette por la mitad y ponemos los champiñones sobre el pan. Añadimos la cebolla caramelizada y cubrimos con la mozzarella rallada.
- Llevamos el bocata al horno o a la freidora de aire a 180 °C durante 4 minutos o hasta que el pan esté ligeramente tostado y la mozzarella se haya derretido.
Besides these mushrooms, you can use any kind of mushroom, of course, but button mushrooms, being firmer, work much better in the sandwich, so go for button mushrooms and not the typical oyster mushrooms. As for the herbs, as always, you can use whatever you like.
And if you want a sandwich with a bit more substance, here's a good calamari sandwich, which is one of my favorites since I'm from Madrid, or if not, this mini sandwich that I made recently and which is a real spectacle.
- 1 small baguette
- 250 grams of mushrooms
- 80 grams of mozzarella cheese (if you're vegan, forget it)
- 1 onion
- 1 clove of garlic
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 1 teaspoon of Modena vinegar
- Arugula
- Shall
- White pepper
- Oregano or any herbs you like.
How to make a mushroom sandwich
1.- We start by cutting the onion into thin julienne strips.
2. Heat olive oil in a frying pan over medium-low heat, add the onion and a pinch of salt and cook for 10 minutes until it is well softened.
3. Add the sugar and balsamic vinegar and cook for another 2 minutes. Once ready, set aside.
4. Slice the mushrooms and sauté them in a pan with a little butter and the garlic. At this point, season with salt and pepper and add any spices you like.
5. Cut the baguette in half and place the mushrooms on the bread. Add the caramelized onion and cover with the grated mozzarella.
6.- We put the sandwich in the oven or air fryer at 180 °C for 4 minutes or until the bread is lightly toasted and the mozzarella has melted.
You're going to love this sandwich, and remember that if you're totally vegan, avoid the mozzarella and butter.
