Baby Bella Mushroom Salad Sandwich
Serving Size / Yield
- 1/4 C. Extra Virgin Olive Oil, divided
- 2 Tbs. Unsalted Butter
- 1 lb. Baby Bella Mushrooms, sliced
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 2 Garlic Cloves, finely chopped
- 1 Small Onion, chopped
- 1/3 tsp. Dried Thyme
- 1/4 C. White Wine Vinegar
- 1 Tbs. Dried Parsley
- 12 slices White Bread
- 6 slices Cheddar Cheese
In a large sauté pan, warm the olive oil and butter over medium-high heat until the butter is melted. Add the mushrooms, season with salt and pepper, and cook for 5-10 minutes until the mushrooms are lightly browned. Add the garlic, onion, and thyme, and cook until garlic becomes fragrant. Add the white wine vinegar and continue cooking 10 more minutes until mushrooms are tender and most of their juices have evaporated. Season with additional salt and pepper, if needed. Stir in the parsley.
Toast the bread slices until golden brown. Place a slice of cheese on half of the bread slices, and spoon over the cheese as much or as little of the mushroom mixture as desired. Top each sandwich with one of the remaining slices of bread.