Dad’s Mushroom Sandwich


ACTIVE: 55 min TOTAL: 5 hrs

TO MAKE AHEAD: Refrigerat­e pickled onion (Step 1) for up to 1 week.

Using ghee to cook the components of this sandwich imparts a nutty flavor you wouldn’t get by using butter. (Photo: page 54.)


11/2 tablespoon­s crushed red pepper 1 tablespoon whole black peppercorn­s 1 clove garlic, smashed and peeled

1 bay leaf

1 cup white balsamic vinegar

1 cup granulated sugar

1 medium red onion, thinly sliced


3 tablespoon­s mayonnaise

1 tablespoon spicy brown mustard 1 teaspoon vegetarian Worcesters­hire


5 tablespoon­s ghee, divided

8 slices whole-wheat bread

14 ounces maitake mushrooms

1/4 teaspoon ground pepper

1/8 teaspoon salt

4 slices sharp Cheddar cheese

4 large eggs

8 lettuce leaves, preferably red oak

1. To prepare pickled onion: Toast crushed red pepper, peppercorn­s, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium nonreactiv­e bowl and pour the hot liquid over it. Let cool to room temperatur­e, about 1 hour. Cover and refrigerat­e for 4 hours and up to 1 week.

2. To prepare sandwich: Combine mayonnaise, mustard and Worcesters­hire in a small bowl.

3. Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoon­s ghee and the remaining bread.

4. Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.

5. Add the remaining 1 tablespoon ghee to the pan over medium heat. Crack eggs into the pan, cover and cook to desired doneness, 2 to 4 minutes.

6. Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs and lettuce between the bread slices. SERVES 4: 1 sandwich each

Cal 623 Fat 38g (sat 17g) Chol 252mg Carbs 51g

Total sugars 21g (added 13g) Protein 21g Fiber 7g

Sodium 674mg Potassium 536mg.

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