Mushroom and Pickled Veg Sandwich
This meaty mushroom sandwich makes for a filling lunch or dinner (or breakfast if you fancy… whatever floats your boat).
2 portobello mushrooms
2 cloves garlic, chopped
2 tbsp sunflower oil
1 tbsp soy sauce
¼ red cabbage, shredded
2 carrots, grated
3 tbsp white wine vinegar
1 tsp castor sugar
4 tbsp hummus
Handful of fresh coriander and mint leaves
4 slices bread
Preheat oven to 180˚C. Slice the mushrooms and combine them with the sunflower oil, soy sauce and garlic. Lay them spaced out on a baking tray then oven cook for 15 minutes.
While you wait for the mushrooms to cook, combine the cabbage and carrots in a bowl with white wine vinegar and castor sugar. Leave to pickle until your mushrooms are ready.
Remove mushrooms from the oven once done. Spread your bread slices with a generous amount of hummus. Layer the mushrooms, pickled veg, and a sprinkle of the coriander and mint leaves. If you’re feeling spicy, top with a squeeze of Sriracha before closing the sandwich.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.