Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser.

I enjoy smaller and lighter meals when the weather gets warmer. Depending on how hot it is, one does not necessarily feel like hovering over a hot stove. Filling, with plenty of taste from the earthy seared mushrooms, tart sun-dried tomatoes, spices and herbs, all simmered with creamy coconut milk and than spooned over nicely toasted crusty bread — this is just the sort of light meal I enjoy. Serve along with some lightly dressed greens, a scattering of olives and other favorite little bites for a light meal that could actually result in a craving for another serving.

Sauted Mushrooms on Toast

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried TomatoesOpened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes
Recipe by
Published on May 24, 2018

Fresh and dried mushrooms cooked with sun-dried tomatoes, herbs and creamy coconut milk and served over toast — a delicious and easy light meal

Preparation: 30 minutes
Cooking time: 12 minutes

Print this recipePrint this recipe

  • 1/4 cup sun-dried tomatoes
  • 1/2 oz (14 g) dried shiitake mushrooms
  • 1 tablespoon coconut oil
  • 16 oz (450 g) button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup coconut milk
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • fresh cracked black pepper to taste
  • 4 thick slices of crusty bread, toasted
  • 2 tablespoons finely chopped fresh cilantro or parsley, for garnish
  • Soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and finely chop. Set aside.
  • Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside.
  • Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the fresh and dried mushrooms and garlic and fry for 6 minutes, until the mushrooms begin to lose their juices and brown slightly. Reduce the heat slightly and stir in the sun-dried tomatoes, coconut milk, nutritional yeast, paprika, dried herbs, salt and pepper. Cook for 5 minutes, until the sauce is thickened. Add a bit of water or more coconut milk if the sauce is too dry. I made mine fairly thick.
  • Toast the bread until nicely browned and load up each slice with the mushroom mixture. Garnish with fresh chopped cilantro or parsley and a bit of cracked black pepper and serve right away. Best eaten with a knife and fork.
Makes 4 servings

Coconut Mushrooms and Sun-Dried Tomatoes

Other wraps, burgers and sandwiches to enjoy from Lisa's Vegetarian Kitchen:
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto
Pinto Bean and Avocado Burritos
Chickpea Quinoa Vegetable Wraps
Spiced Chickpea Cakes with Red Onion and Cilantro Salad

No comments: