Mushroom Sandwich Recipe

These mushroom sandwiches have a filling made with button mushrooms sautéed in a homemade hot garlic sauce. A spread of mayonnaise or strained yogurt adds some creamy goodness. This sandwich is delicious, hot, spicy, super flavorsome and good enough make a satisfying meal. Sliced mushrooms are sautéed with onions and blend of garlic, chilies and vinegar.

If you don’t like hot and spicy foods, try out the other 2 bonus mushroom fillings shared in this post. For the cheese lovers, I have the cheesy mushroom filling in the recipe card below. For the plant food lovers I have another filling made with mushrooms and bell peppers (no cheese).

While you can use any bread of choice, I used a French baguette here. This first recipe requires blending garlic cloves, red chilies or flakes with vinegar, sugar and salt. If you do not have a grinder, you may use your favorite sauce. Something like sambal oelek works well here.

I made this here with button mushrooms, feel free to use any other of choice. Cremini, Portobello, fresh or dried shiitake also go well. If using dried, make sure you hydrate them well and use in the recipe. My family loves this Mushroom Sandwich with Tomato Soup or Vegetable Soup.

To assemble the mushroom sandwich, you need some mayonnaise, cream cheese or strained yogurt. Since the filling is spicy and hot, this tones down and takes the sandwich to the next level. Some shredded lettuce, sliced onions and tomatoes add refreshing flavors.

The filling keeps good for 2 to 3 days in the refrigerator and the sandwich itself keeps good at room temperature for 2 hours. Make sure you don’t use sour cream or sour strained yogurt for the filling as it can become inedible if left at room temperature for long.

I am showing how to make 2 sandwiches here but you may double or triple the recipe if you want.

Photo Guide

Recipe 1 – How to make Mushroom Sandwich

1. Add 5 garlic cloves, 5 red chilies, 1 tsp sugar, 1/4 tsp salt and 3/4 tbsp vinegar (or lemon juice) to a small grinder jar. Pour 1 to 2 tbsps water and make a slightly coarse paste. You can also deseed the chilies and use.

2. Heat 1 tbsp oil in a pan and add half tsp cumin seeds. When they sizzle, add 1 medium onion sliced and saute until golden. Add the ground garlic chilli paste and saute on a low to medium heat for 2 to 3 mins until it turns aromatic.

Add 1.5 cups sliced mushrooms and saute until they are cooked to your liking. If the mushrooms do not let out moisture cover and cook. They will release some moisture. Taste and add more salt and sugar if needed. Set aside to cool.

3. Slice and butter the bread. Toast it on a griddle or in a preheated oven at 240 C for 5 mins. Spread the filling evenly. Mix together mayo or Greek yogurt with little black pepper and mustard. Spread it evenly. I used this hung curd with mustard & pepper just the way I did for this veg burger.

4. Place your shredded lettuce or any greens you like. Some onions and deseeded tomatoes over it. Little bit of mayo over it again and place your other slice of bread. The filling will be good enough to make 2 large sandwiches or 3 regular sandwiches. Mushroom sandwich is ready. You can also wrap this and take it to work.

Recipe 2 – Grilled mushroom cheese sandwich

I have made this in a grill pan on stovetop. But can make it in an oven or in a sandwich toaster. This is just an idea and you can make many variations to this.

1. Smear butter over your bread and toast it until golden in whatever way you like. I did it in the pan. If making in a sandwich maker skip this step. Add a tbsp. of oil and saute green chilli, garlic and onions until pink or golden. Add mushrooms and sprinkle salt.

2. Saute until they are cooked to suit your taste. We like to keep them al dente. Transfer the mushrooms over the bread. Place the cheese over the mushrooms & then add some dried herbs & pepper. Place another bread slice. Grill it in the oven or toaster. I grilled in the pan by placing another heavy cast iron pan over the bread. Left it until the cheese melted. Serve mushroom sandwich hot.

Recipe – 3 Bell pepper mushroom sandwich

1. Heat 1 tbsp oil in a pan. Add a large pinch of cumin (optional), 1 chopped chilli (optional), 1 garlic clove (chopped). When they crackle, add 1 medium sliced onion and saute until they turn light golden.

2. Then add half cup chopped bell peppers and 1 cup sliced mushrooms. Saute until they turn tender. Then add 1 sprig curry leaves (optional). I crushed 8 pepper corn with half tsp fennel seeds in a mini blender and then added.

If you do not like the flavors of fennel then just add 1/4 to half tsp garam masala.

3. Saute all of these until you begin to get a good smell of the spice powders. Turn off and cool this. Smear some butter on the bread slices and then place the mushroom mixture over the other side.

4. Place another slice of bread (butter side out) and toast this in a sandwich toaster. I toasted the bread on the pan as I made just one mushroom sandwich. The stuffing is good enough to make 3 to 4 mushroom sandwiches.

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