Crispy Mushroom Sandwich with Basil & Parmesan
This sandwich is the epitome of simple but delicious. It uses minimal ingredients and turns into something absolutely crave worthy. You'll think you're eating at a fancy brunch spot, when really it's just a crispy shroomie sandwich you made at home.
Ingredients
- 1/2 small ciabatta loaf cut into two pieces
- 1 pound oyster mushrooms cleaned and torn into bite-size pieces
- 1 tablespoon olive oil
- Salt & pepper to taste
For the basil dressing
- 1 small handful of basil
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2-3 cloves garlic
- 1/4 teaspoon red pepper flakes optional
- salt to taste
For the salad
- 1 cup microgreens or lettuce of choice
- 1/4 cup freshly grated parmesan
Instructions
- Cut the ciabatta into four pieces (two sandwiches) and toast to your liking.
- Bring a skillet to medium heat. Add the olive oil, then the mushrooms. Make sure not to crowd the pan. Season the mushrooms and cook on medium heat, making sure you can hear a low sizzle at all times. Stir occasionally, but not too much, allowing the mushrooms to brown and crispy up evenly. Cook for about 5-7 minutes or until the mushrooms are crisp on the edges.
- In a small blender or food processor, blend together the basil oil until it is a light opaque green. Make sure the ingredients emulsify into a smooth sauce.
- Toss the dressing over the microgreens.
- Assemble the sandwich with a thin layer of basil dressing on the bread, then add the mushrooms and the salad. Grate fresh parmesan on top (not mandatory but it really changes EVERYTHING).
- Serve whenever!