VEGAN ’SHROOMS ON A SHINGLE

Makes 4 sandwiches

Ingredients

FOR TOPPING

2 teaspoons olive oil

2 teaspoons non dairy butter

¼ cup minced shallot

4 large portobello mushrooms, stemmed, gilled, and cut into ½-inch slices

1 pound other mushrooms of choice, cut into ¼-inch slices

Salt and pepper, to taste

½ cup chopped roasted red bell peppers

2 cloves garlic, minced

1 tablespoon drained capers

Pinch of red pepper flakes

¼ cup minced fresh basil

1 tablespoon minced fresh chives

2 tablespoons fresh lemon juice

1¼ cups vegetable broth, divided

1 tablespoon cornstarch

FOR GARLIC SHINGLES

1 tablespoon non dairy butter, softened

1 tablespoon olive oil

2 cloves garlic, minced

¼ teaspoon dried thyme

¼ teaspoon dried oregano

¼ teaspoon fine sea salt

Pinch of black pepper

8 slices ciabatta or other Italian-style bread Minced fresh parsley, for garnish

Directions

To make the topping: Heat the oil and butter in a large skillet over medium heat. Add the shallot, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the mushrooms start to soften. Add bell peppers, garlic, capers, pepper flakes, basil, chives, and lemon juice. Stir and cook for 2 minutes. Add 1 cup of the broth to the mixture. In a small bowl, combine the remaining ¼ cup broth with the cornstarch. Whisk until smooth. Add to the mixture and whisk for 3 to 4 minutes, or until thickened. Taste and adjust the seasonings.

To make the shIngles: Set the oven to broil. Combine the butter, oil, garlic, thyme, oregano, salt, and pepper in a small bowl. Mix well. Spread on one side of each slice of bread. Place the bread butter side up on a baking sheet and broil for 2 to 3 minutes, or until golden.

To assemble the sandwiches:  Place 2 slices of toast on each plate. Spoon ½ cup of the topping onto each piece, garnish with the parsley, and serve.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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