Sometimes when I think of vegetables I can picture them as dainty or dashing, pretty or handsome. Tomatoes for example are beautiful – when they are in the basket with other veggies, all eyes are on tomatoes. While dark eggplant, potatoes, onions, and mushrooms look handsome.
With handsome vegetables like mushrooms and caramelized onions what you have with this recipe is a vegetarian mushroom sandwich that will satisfy the taste buds of all genders.
makes 6 mushroom sandwiches
- 6 onion buns or any large round sandwich rolls. These can be found in the bakery at most grocery stores.
- 1 large onion cut into thin slices – about 2 cups
- 1 lb mushrooms thinly cut. About 6-8 cups. I like the brown cremini mushrooms. I find portabella to be too strong a mushroom flavor and too tough for this sandwich, but if you like that texture you can use that as well, just cut them into thin slices.
- 2 cups shredded cheese. I use 1-cup Monterey Jack or Gruyere cheese for flavor, and 1 cup Mozzarella for that stringy melted cheese texture.
- 2 -3 tbsp butter for sautéing onions and mushrooms, plus extra butter to spread on sandwich buns.
- Salt and Pepper
- 1 tbsp finely cut chives (optional)
Cut the bread buns in half and butter the inside of buns. Toast in a pan to slightly brown the rolls. Set aside.
In the same pan sauté onions in 3 tbsp butter until caramelized and light brown, about 10 minutes.
Next add chopped mushrooms and cook with onions with 1/2 tsp salt and some pepper. Cook mushrooms for 10 minutes until all the mushroom water is evaporated and mushrooms are cooked tender.
Add shredded cheese and chives and mix into the mushrooms until the cheese is melted and all gooey. Turn the stove off.
Generously place good amount of mushrooms mixture inside the rolls and cover with the other half of the bun.
Mushroom sandwich is ready. Serve with roasted potatoes, or a side salad, or just eat mushroom sandwich as is!