How To Make Sauteed Mushroom Sandwich
Creamy and tangy flavors add a touch of delight in this mushroom sandwich! A sour cream dressing coats tender mushrooms and earthy spinach for a tasty meal.
Serves:
Ingredients
- 12ozportabella mushroom caps,(about 4 caps)
- 3tbspbalsamic vinegar
- 1tbspsoy sauce
- 2flat bread
- 2tbspsour cream,low fat
- 1cupfresh spinach leaves
- 2tbspolive oil
Instructions
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Wipe the mushrooms with a paper towel to clean them. Cut the mushrooms into 1⁄4-inch slices and put them in the plastic container.
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Add the vinegar and soy sauce. Snap on the lid and shake until the mushrooms are coated.
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Spread the sour cream on the bread and top with cheese and spinach.
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Heat the olive oil in the skillet over a medium-high burner until it shimmers but doesn’t smoke. Use the slotted spoon to transfer the mushrooms to the skillet. Save the marinade for later.
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Sauté the mushrooms for 7 to 10 minutes, until they’re almost black and about half the size they used to be.
To Assemble:
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Add the mushrooms to the bread.
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Pour the remaining marinade into the skillet and scrape the crispy brown bits from the bottom. Let the sauce bubble for 1 or 2 minutes, until thickened.
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Pour the sauce over the fillings and turn off the stove. Fold the sandwiches in half.
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Serve and enjoy!
Nutrition
- Calories: 1105.13kcal
- Fat: 44.95g
- Saturated Fat: 6.50g
- Monounsaturated Fat: 30.88g
- Polyunsaturated Fat: 5.42g
- Carbohydrates: 139.87g
- Fiber: 8.57g
- Sugar: 13.70g
- Protein: 38.27g
- Cholesterol: 6.24mg
- Sodium: 2490.82mg
- Calcium: 168.41mg
- Potassium: 1113.74mg
- Iron: 13.02mg
- Vitamin A: 91.47µg
- Vitamin C: 7.90mg
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