Shiitake sandwich

Most people think that being a vegan is difficult because you can’t have simple yet filling meals, such as sandwiches. Well, I like using “meaty” mushrooms such as shiitake, oyster or Chanterelle in sandwiches which provide that chewy texture. Also, they’re low-cal, low-carb, earthy and yummy. This Shiitake sandwich can be vegan or vegetarian depending on the type of “dairy” you use. For this recipe I experimented with gluten-free ciabatta rolls which were quite nice (a bit softer than the real ones). Serve the sandwich with a nice, crispy salad.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

125 g shiitake or oyster mushroom
1 handful cherry tomatoes
1 Tbsp olive oil
Juice of ½ lemon
1 small clove of garlic minced
2 ciabatta rolls can be gluten-free
2 Tbsp green pesto can be vegan
2 slices of mozzarella or vegan cheese optional

Method

Preheat the oven to 180°C.
Roughly chop or thickly slice the mushroom and scatter them onto a baking tray. Cut the tomatoes in half and add to the mushrooms.
Mix the oil, lemon juice and garlic then season with salt and pepper. Pour it over the mushroom and tomato mixture, covering them well (use your hands or a silicon brush).
Put the tray in the oven and bake for 10-15 minutes or until the mushroom sand tomatoes have softened. Shake the tray a couple of times through the baking to prevent the mushrooms sticking to the pan.
Cut the ciabatta rolls in half and spread the pesto on them. Put these onto another baking tray. Lay the cheese slices (if used) on top of two pieces (preferably the top halves). Bake for 3-5 minutes, until the edges are golden.
Scatter a handful of salad onto two plates, then put a piece of ciabatta roll in the middle. Add half of the mushroom mixture and some salad leaves, then cover with the other (cheesy) half of the roll.
Enjoy!