A roasted mushroom sandwich with horseradish aioli is a savory and satisfying vegetarian option that highlights the earthy flavors of mushrooms complemented by the zing of horseradish. This recipe combines tender roasted mushrooms with a creamy, tangy aioli spread, sandwiched between crusty bread for a delicious lunch or dinner option. Whether you’re a mushroom lover or looking for a meatless meal packed with flavor, this sandwich is sure to impress.
Ingredients
For the Roasted Mushrooms:
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
For the Horseradish Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Sandwich:
- 4 ciabatta rolls or sandwich bread of choice
- Baby arugula or spinach leaves
- Roasted red peppers, sliced (optional)
- Sliced provolone or Swiss cheese (optional)
Instructions
Step 1: Roast the Mushrooms
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Mushrooms: In a large bowl, toss the sliced mushrooms with olive oil, minced garlic, fresh thyme leaves, salt, and pepper until well coated.
- Roast: Spread the mushrooms in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and golden brown, stirring halfway through cooking time for even roasting.
Step 2: Make the Horseradish Aioli
- Prepare Aioli: In a small bowl, whisk together mayonnaise, prepared horseradish, lemon juice, minced garlic, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
Step 3: Assemble the Sandwich
- Prepare Bread: Slice the ciabatta rolls in half horizontally. If using sandwich bread, toast lightly if desired.
- Spread Aioli: Generously spread the horseradish aioli on the bottom half of each roll.
- Layer Ingredients: Arrange a handful of baby arugula or spinach leaves on top of the aioli. Add a layer of roasted mushrooms over the greens.
- Optional Additions: If desired, add sliced roasted red peppers on top of the mushrooms for extra flavor and color. You can also add a slice of provolone or Swiss cheese for added creaminess.
- Top and Serve: Place the top half of the ciabatta roll or sandwich bread over the filling. Repeat with remaining rolls.
- Serve: Serve the roasted mushroom sandwiches immediately, or wrap them in parchment paper or foil for a delicious picnic or lunch on the go.
Tips for Success
- Mushroom Selection: Use a variety of mushrooms for depth of flavor. Cremini, shiitake, and oyster mushrooms work well together, but feel free to use your favorite types.
- Aioli Variations: Customize the aioli by adding chopped fresh herbs such as parsley or chives, or a dash of hot sauce for an extra kick.
- Cheese Option: For a non-vegan version, melt the cheese on top of the mushrooms before assembling the sandwich.
- Bread Choice: Ciabatta rolls are ideal for this sandwich due to their sturdy texture and ability to hold the hearty filling. However, you can use any crusty bread or sandwich rolls of your choice.
- Make-Ahead: Roast the mushrooms and prepare the aioli ahead of time for quicker assembly when ready to serve. Store roasted mushrooms in an airtight container in the refrigerator for up to 3 days.
Conclusion
This roasted mushroom sandwich with horseradish aioli is a delectable vegetarian option that’s bursting with flavors and textures. The tender, earthy mushrooms pair perfectly with the creamy and tangy horseradish aioli, creating a satisfying meal that’s ideal for lunch or dinner. Whether you enjoy it at home or pack it for a picnic, this sandwich is sure to become a favorite for mushroom enthusiasts and anyone seeking a hearty, meatless meal option.