Butter Roasted Mushroom Sandwich

  • Yield 2 servings

You won't miss the meat in these hearty and delicious mushroom sandwiches.


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



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