What gives this sandwich somewhat of an edge is that the cheeses are at room temperature and the luscious mushrooms are zingy and warm. The important element in preparing this sandwich is the preparation of the mushrooms.
Here are a few tips for frying mushrooms:
1. Add oil and butter to your non-stick pan. The butter adds that buttery, nutty flavour to the woody flavour of the mushrooms.
2. The pan must be smoking hot. If your pan is not hot enough the mushrooms will become soggy.
3. If you are cooking a lot of mushrooms it is a good idea to cook them in batches.
4. Season your mushrooms while frying , the salt and pepper will be absorbed into the delicious graininess of the mushrooms.
5. Lemon and parsley always elevate the taste of mushrooms – try it.
Serves: three
Preparation time: five minutes
Cooking time: ten minutes
Ingredients
Six slices bread
Butter
One packet micro leaves
300g mushrooms
1 tbsp olive oil
1 tbsp butter
1 tbsp fresh thyme leaves
Pinch of chilli powder
Salt
Black pepper
A generous squeeze of lemon juice
5g chopped parsley
Cheese filling (cheeses must be at room temperature)
3tbsp cream cheese
3tbsp Boursin cheese
3tbsp blue cheese
Method
1. Prepare the cheese filling. Mix all ingredients.
2. Butter one slice of bread very lightly. Divide the cheese fillings into three and butter the second slice.
3. Prepare your mushrooms: Cook the mushrooms and thyme in the olive oil and butter in a very hot pan and season with salt and black pepper. Do not let the mushrooms become soggy; they should be a beautiful nutty and brown colour. Then add the chilli powder, a big squeeze of lemon juice and the chopped parsley.
4. Pop your mushrooms on top of the cheese and add your micro leaves, add you second slice of bread.
ENJOY YOUR SANDWICH!
Anél Potgieter is a food blogger and foodie enthusiast.
