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
Step 1
Preheat the oven to 450 degrees. Toss the sliced mushrooms with the avocado oil and the seasoning on a sheet pan until well-combined. Roast for 20-25 minutes, until golden brown.
Step 2
Mix all the sauce ingredients in a bowl until well-combined. Taste and season.
Step 3
Toast the bread for the last few minutes on the pan with the mushrooms. Split the bread, spread with pesto rosso, roasty mushrooms, havarti (pop it in the oven again for a minute if you want it to melt), arugula, and the top piece of bread shmeared with the horseradish sauce.
Step 4
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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.
