Hi there! Craving for a not-spicy not-dry vegan sandwich? Me too! Today I’m bringing this mushroom pesto sandwich to care about it.
As any sandwich, it’s not rocket science, you can add or omit as many ingredients as you like (improvements on the ingredients list are always welcome in the comments below ☺️).
I bought the pesto sauce instead of making it myself because I’m waiting for my basil plants to grow a little larger. Remember to check the ingredients list on the label when buying this sauce because some brands use cheese. Anyway, I’ll post a homemade vegan pesto recipe as soon as I have enough basil.
As for the tomato, I used the peeling and seeds remaining in the colander from straining the tomato puree when I did salmorejo (cold tomato soup) two days ago.
While you roast the mushrooms they will release around 15-30ml of a blackish liquid that I call “mushroom juice“. Keep that
liquid in a glass, allow it to cool down and freeze it. After several times doing this recipe you will have a full jar of “mushroom juice” and I’ll show you how to use it in a delicious mushroom sauce recipe for pasta dishes. The jar in the photo is the one I keep in my freezer after making this sandwich 10-12 times (you can appreciate the different layers from each time I added liquid).
And now, It’s work time!
INGREDIENTS
- 2 slices of seeded bread (use gluten-free bread for gluten-free version)
- 1 big flat mushroom or 2 medium ones
- tomato peelings and seeds
- 1 handful of wild rocket (arugula)
- 1 Tbsp of pesto sauce
- 1-2 Tbsp of unsweetened soy yogurt
- 1 Tbsp olive oil (or any vegetal oil)
- a pinch of salt
Replacements options:
- Tomato peelings and seeds: tomato jam, tomato pureé or passata
- Wild rocket: any leafy green, e.g: baby spinach, lettuce, lamb lettuce…
DIRECTIONS
- Heat the oil in a pan and place the mushrooms with their convex side facing down. Keep them with low heat and the lid on, and shake the pan from time to time (if they stick to the bottom, unstick them with a spatula as soon as you notice it). After 4-5 minutes, they’ll start to release the “mushroom juice“. Squash them with a spatula to get them to release as much juice as possible and remove the liquid from the pan.
- Flip the mushrooms, add a pinch of salt and keep for another 4-5 minutes at low heat with the lid on. Squash and remove the liquid.
- Remove the lid, increase the temperature and squash and flip a couple more times until they stop releasing liquid. Turn off the heat and allow them to cool a bit while you put together the sandwich.
- Toast the bread slices and put together the sandwich in this order: a slice of bread -> spread tomato peelings and seeds -> mushrooms -> yogurt -> wild rocket -> spread pesto on the other slice of bread.
And…….Enjoy!
