Butter Roasted Mushroom Sandwich

  • Yield: 2 servings


3 1/2ounces fresh chevre
1/2cup grated parmesan cheese
1tablespoon minced parsley
1 1/2teaspoons minced chives
Grated zest from half a lemon
1tablespoon butter
1/8teaspoon dried chili flakes
3ounces crimini, cleaned and trimmed, cut in halves or quartered, depending on size
3ounces king oyster mushrooms, cleaned and trimmed, sliced lengthwise
3ounces shiitake mushrooms, cleaned and trimmed, torn into rough pieces
1/4teaspoon coarse salt
1/8teaspoon freshly ground black pepper
1medium shallot, minced
1/2teaspoon fresh thyme leaves (about 3 sprigs worth, picked from their stems)
2medium buns, split
1/2cup loosely packed arugula leaves
1teaspoon extra-virgin olive oil, plus more for drizzling
1tablespoon fresh lemon juice, plus more for drizzling


  1. In a small bowl, combine the chevre, 6 tablespoons Parmesan, parsley, chives and lemon zest. Mix lightly. Set aside.
  2. In a large cast iron skillet over medium heat, melt butter. Once butter has bubbled, sprinkle in the dried chili, increase heat to medium-high and add mushrooms. Cook 2 minutes, stirring often, then add the shallots and season with salt and pepper. Continue to sauté until the mushrooms are well browned and most of their moisture has evaporated, around 6 minutes more. Remove from the heat, check for seasoning, and stir in the thyme. Set aside.
  3. Divide chevre mixture over the bottom halves of the buns. Sprinkle reserved Parmesan over top, then place the open sandwiches (both the cheese sides and plain sides) under a hot broiler until the cheese is golden and the bread is toasted.
  4. Meanwhile, toss the arugula with olive oil, lemon juice and season with salt and pepper.
  5. When the sandwiches are ready, pile half the mushrooms on one cheese toast. Drizzle over a few drops of olive oil and lemon juice, if desired. Top with arugula and top piece of bread, pressing down lightly. Repeat with the second sandwich. Eat immediately.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Seven Spoons