Roasted Mushroom Sandwich with Horseradish Aioli
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(21)
Ingredients
3-4 sandwiches
- 16 ounces sliced mushrooms (portobello or white button mushrooms)
- 2 tablespoons avocado oil
- 2 tablespoons Cajun seasoning (if it has salt in it, you may want to add less of it just to make sure the mushrooms don’t get too salty – every brand is different)
- Salt and pepper to taste
- 1/2 cup mayo
- 1 small clove garlic, grated (even half a clove is plenty)
- 1-2 teaspoons horseradish sauce, to taste (I use Boar’s Head)
- 1-2 teaspoons lemon juice, to taste
- Salt, to taste
- Big honking chunk of bread that you really love (I like Trader Joe’s caramelized onion focaccia for this)
- Pesto rosso (optional as a second sauce)
- Havarti cheese slices
- Arugula tossed with olive oil and lemon
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Preparation
Chef’s notes
Would highly recommend the caramelized onion focaccia from Trader Joe’s for this one.
For a vegan version, omit the cheese or switch to a plant-based cheese and use vegan mayo.
If you can't find the Trader Joe’s focaccia, a plain focaccia or fresh-sliced sourdough bread would work.