A Cheat Guide to my new FAVORITE Mushroom Sandwich
Welcome to the foolproof guide to creating a mushroom sandwich that is, in my opinion, perfect in every way. This dish combines flavors, from satisfying creaminess to saltiness, all tucked between pieces of cheat focaccia bread and crowned with a portobello mushroom. So let’s get going!
Prepping the Cheat Focaccia Bread
The journey begins with the preparation of our cheat focaccia. True to the core, focaccia is an Italian staple, typically prepared from scratch. But we’re going to hack the system a bit and go with a convenient store-bought pizza dough. After we’ve tossed the dough into a generously oiled baking dish, we’ll cover it and let it take a snug nap in a warm oven for about 40 minutes.
Braising our Portobello Mushroom
While our dough is off in dreamland, we’ll move on to the meat (pun intended) of our sandwich, the portobello mushroom. This will require some slow cooking in a uniquely crafted broth. The broth comprises a mix of salted water, red wine vinegar, soy sauce, mushroom seasoning, and yeast extract.
If you lack some of the ingredients; common alternatives like MSG or Marmite can come to your rescue. The mushrooms then embark on their own journey, bathing in the broth for the greater part of the day.
Go the Extra Mile With Flavors!
Meanwhile, our dough would have fully risen, all plump and perky. We’ll introduce some olive oil to the bottom of your pan, cover the dough, and let it continue to rest a while longer in the oven. While this is underway, let’s spice up the game by slicing some jalapenos and seasoning them with oil and salt. Following this, we preheat the oven to 375 degrees Fahrenheit and press a few dimples (gently!) into the dough. A lash of olive oil, a scatter of the jalapeno slices, a sprinkling of rosemary, and our bread is ready for another quick bake.
Finishing Touches to Our Mushroom Sandwich
Let’s circle back to our shrooms, ready now to be seared in a well-oiled cast iron pan with a sprinkle of garlic powder, onion powder, and black pepper. A second pan, pressed atop the mushrooms, will beautifully sear them.
Now I want to add a bit of sweet and spice… a homemade jalapeno jam. Chopped jalapenos fried with oil, salt, and a spoon of fig jam. This is out of this world good!
At last, the moment of assembling our masterpiece arrives. We start by spreading our jalapeno jam on a slice of our focaccia bread, followed by our braised portobello mushroom and dollops of vegan cream cheese. A handful of leafy arugula, a sprinkle of black pepper and sea salt, a dash of white balsamic vinegar, and the second slice of bread complete our heavenly sandwich.
Each bite is a harmony of creamy, spicy, and tangy notes, with the mushroom introducing an overwhelming meatiness that doesn’t overpower but instead uplifts the other flavors.
In conclusion, our cheat focaccia bread sandwich is like an ode to the portobello mushroom, a delectable symphony of creamy, salty, and flavorful elements. The focaccia bread and mushrooms may be protagonists in our culinary storytelling, but side characters like the jalapeno jam and vegan cream cheese, accentuated with seasoning, add a unique charm to the tale. This is a perfect choice for mushroom connoisseurs or anyone hunting down an immense vegan option. Trust me, your taste buds, once having savored this, would be chanting a grateful hymn.
Mushroom and Cheat Focaccia Sandwich
- 1 Store Bought Pizza Dough
- 2 portobello Mushrooms
- a Lot Olive Oil
- 1 Fresh Jalapeños
- 1/4 cup Red Wine Vinegar
- 1/4 cup soy sauce
- 1 pinch mushroom seasoning
- 1 tsp yeast extract
- 1 tbsp kosher salt
- 2 tbsp Jam of choice for Jalapeño jam