Best Open Faced Mushroom Sandwich Recipes

Open-Faced Turkey Sandwich with Mushroom Gravy image

Provided by Martha Stewart

Yield Makes 4 sandwiches

Number Of Ingredients 10

1 tablespoon unsalted butter
1 shallot, finely chopped
1 teaspoon fresh thyme, leaves
1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
Salt and freshly ground pepper
1/2 cup Madeira wine
1 1/2 cups gravy
4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
1 small bunch watercress

Steps:

Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.

OPEN-FACED MUSHROOM, TOMATO, AND GOAT-CHEESE SANDWICH image

Number Of Ingredients 12

1/2 teaspoon olive oil
Cooking spray
1 cup thinly sliced onion, separated into rings
1 cup thinly sliced red bell pepper
1 (6-ounce) package portobello mushroom caps, thinly sliced
2 teaspoons red wine vinegar
1 teaspoon capers
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces goat cheese
3 (2-ounce) slices sourdough bread, toasted
9 (1/8-inch-thick) slices tomato

Steps:

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper. Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture. Yield: 3 servings (serving size: 1 sandwich) NUTRITION PER SERVING CALORIES 410(22% from fat); FAT 10.2g (sat 4.9g,mono 3.1g,poly 1.1g); PROTEIN 16.7g; CHOLESTEROL 13mg; CALCIUM 133mg; SODIUM 922mg; FIBER 6.4g; IRON 4mg; CARBOHYDRATE 63.5g

OPEN FACED WILD MUSHROOM & FONTINA SANDWICH image

Yield 2 sandwiches

Number Of Ingredients 9

1 pound mixed shitake,chanterelle, porcini, baby bella mushrooms.(use whatever variety you want.
5 tablespoons olive oil
1 teaspoon rosemary
2 medium shallots, minced
1 teaspoon thyme
1/4 cup beef broth
(4) 3/4 inch thick center-cut slices country-style French bread
6 ounces fontina cheese coarsely grated
2 tablespoons fresh, minced parsley

Steps:

Stem shitake mushrooms. Cut all mushroons length-wise into 1/2 inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosematy and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Saute until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add broth and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. Preheat broiler. Place bread slices on baking sheet, broil until lightly toasted, about 1 minute per side. Divide cheese anong bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.

Open-Faced Mushroom Sandwich image

Number Of Ingredients 8

8 ounces each shiitake, chanterelle, and Portabella mushrooms thinly sliced
2 tablespoons olive oil
1 tablespoon each chopped fresh rosemary and sage or 1 teaspoon each dried
2 teaspoons cornstarch
3/4 cup chicken or vegetable broth
1 clove roasted garlic
8 slices thick sourdough bread lightly toasted
2 tablespoons grated Parmesan cheese

Steps:

1. Place the mushrooms, oil, rosemary, and sage in a large saucepan. Stir to mix, cover, and cook over medium-high heat for about 8 minutes, stirring occasionally. 2. Uncover the saucepan and continue to cook, stirring often, for 15 to 20 minutes, or until most of the liquid has evaporated and the mushrooms are browned. 3. Stir the cornstarch into the broth, and add to the saucepan. Squeeze the garlic into the saucepan, and mix thoroughly. Cook over medium high heat, stirring constantly, until the mixture comes to a boil and thickens. 4. Place the toasted bread slices on individual dinner plates, and top each with a liberal portion of the mushroom mixture and a sprinkling of Parmesan cheese. Enjoy immediately.

Nutrition Facts : Nutritional Facts Serves