Jim picked some up last Saturday at the Farmers’ Market to make sandwiches, which we ate tonight for dinner.
He first washed the mushrooms and rubbed them with a little white wine vinegar. Then he sautéed them, along with some slabs of green pepper and onion slices in a little olive oil. Then on toasted bread, he layered the vegetables and spread on a bit of Vegenaise.
He also made a deliciously fresh salad of leftover basmati rice, fresh herbs from the garden (chives, parsley, basil), salt, pepper, carrots, roasted peppers, green peppers, onion, celery, & kidney beans. For the dressing, he used 1 tbsp of olive oil, a dash of Tabasco, dash of cayenne pepper, and 1/2 tbsp white wine vinegar.
The result was mouthwatering…
Looks kind of like a steak sandwich, but with mushrooms instead of flesh!