Epic Roast Mushroom Sandwich

This Epic Roast Mushroom Sandwich is an event. Marinated mushrooms on sourdough bread with heaps of extras – it’s no ordinary sandwich.

I was watching reruns of the Naked Chef the other day (yes, I mostly watch the cooking channel) and he had a couple of mates ’round who were vegetarian. Way back then veggies were still considered a little unusual so he was all, “I’m gonna make you a steak sarnie but, ya know, vegetarian style.” It was so funny and kinda kitsch but totally sweet.

Then he started cooking and I was all like, “Hmm, that does look yum. Think I might make one of those for lunch.”

I didn’t have the exact same ingredients and I like to keep my vibe totally plant-based so I came up with my own version. This is Epic Roast Mushroom Sandwich is one of those meals you need both hands to eat. Packed full of flavour it’s bound to become your sandwich obsession as it is mine. Just make sure you have a napkin handy. Things are going to get messy. Man, I love food!

2 cups Swiss brown mushrooms (halved)

1/2 tbs olive oil

1 tsp red chilli (freshly chopped)

a clove of garlic (crushed)

1/2 tsp dried thyme

salt and pepper to taste

For the sandwich:

2 slices of sour dough bread (lightly toasted)

2 tsp Dijon mustard

a handful of rocket leaves

1 tbs grated vegan cheese

Method:

Pre heat your oven to 200C and line an oven tray with some baking paper.
In a glass bowl combine your olive oil, chilli, garlic, thyme, salt and pepper. Add your mushrooms and mix well to coat. (they can go straight in the oven after this step but if you can leave them to marinate for about 10 minutes that’s even better)
Spread them out onto the oven tray and roast for around 15 minutes.
When the mushrooms are ready spread the mustard onto both slices of toast. On one slice put your rocket, then the mushrooms, and the grated cheese. Place the other slice on top then press down so all the lovely mushroom juices soak up.