Mushroom Sandwich

Mushroom Sandwich

I will admit, I was a latecomer to the mushroom gang. Yes, sad, but true. It wasn’t until my mid 20’s did I begin to discover the complexity and deliciousness of these little fungi creatures. This sandwich was introduced to me by the ladies at Folk Art Cafe in Eatonton. Since they had to pause service for a while, I have been jonesing for this sandwich. The other day it came to me! Put some Tzatziki on it! And that’s what I did. So here is my version of their mushroom deliciousness.

And for the tzatziki sauce, you can make your own or I recommend Cedar’s brand.

Makes 2 hearty sandwiches

Ingredients

1 heaping cup roasted mushrooms ( divided and recipe below)

6 tablespoons tzatziki sauce (divided)

1 cup spring mix (divided)

2 slices warmed Naan Bread (divided)

Directions

Thoroughly mix 4 tablespoons of tzatziki sauce into 1 heaping cup of roasted mushrooms.

Spread 1 tablespoon of tzatziki in the center of each piece of Naan Bread.

Place 1/2 cup of spring mix in the middle of each piece of Naan Bread and top with 1/2 cup of mushrooms with tzatziki sauce.

Fold in half and serve immediately.

Roasted Mushrooms

These roasted mushrooms will feed a crowd. This recipe is also great for a make a head side or main dish (if you are me) for the week. You can expand it how you want, but please be mindful of the seasoning. The ratio for the main ingredients is 1 cup sliced mushrooms : 4-6 peeled cloves garlic : 2 tablespoons olive oil.

Be sure the mushrooms and garlic do not overlap too much on the pan, or they will not cook properly. You can move the mushrooms around while cooking with a hot pad and long spoon. Be careful of the heat.

Ingredients

6 cups sliced mushrooms

24-36 cloves peeled garlic

12 tablespoons olive oil

2 teaspoons salt

1 teaspoon pepper

Directions

Preheat oven to 425 degrees Fahrenheit.

In a large bowl mix all of the ingredients above.

Pour the ingredients on to 1-2 large baking sheets, depending on size. Be sure the mushrooms do not overlap too much.

Place in the oven for 25 minutes or until the garlic and mushrooms begin to roast and turn brown.

Serve immediately or store in an airtight container in the refrigerator for up to three days.