Like everyone else, I enjoy a good sandwich every now and then. I try to squeeze in a sandwich meal at least once a week at home. This week, I decided to make Chanterelle Mushrooms Sandwiches. Chanterelle mushrooms happens to be one of my favorite wild mushrooms. They are flavorful and hold their shape very well after cooking. Chanterelle mushrooms are in season now, and you can get them at very reasonable prices.
Here, I sautéed the mushrooms with olive oil, garlic, chili flakes, parsley, and seasoned it with sea salt, freshly ground black pepper and a splash of white wine to deglaze the pan and more importantly, to savor all the jus. As for the sandwich’s bread, I used some store-bought crusty country-styled bread, lightly brushed them with extra virgin olive oil before toasting them in my Panini pan. Then, “sandwich” the sandwich with your favorite cheese in between the mushrooms. Toast the assembled sandwich till the cheese melts and you have a delicious warm sandwich ready to be enjoyed!
Chanterelle Mushrooms Sandwiches
350 g Chanterelle Mushrooms, cleaned and cut into bite-size
2 Tbsp Olive Oil
2 Cloves Garlic, chopped
1 Shallot, minced
1 tsp Chili Flakes
A Handful of Fresh Italian Flat Parsley, chopped (3 Tbsp)
A splash (1 ½ Tbsp) of White Wine
Sea Salt to taste
Freshly Ground Black Pepper, to taste
Swiss Cheese or your favorite cheese
Crusty Country-Styled Breads
Extra-Virgin Olive Oil
In a heavy cast iron pan, heat the oil over medium heat. Add the garlic and shallot, and sauté until light golden in color. Add the chili flakes, mushrooms, and parsley, and sauté for about 2 to 3 minutes. Mix in the wine and scrape around the pan to deglaze, and season with salt and pepper and a squeeze of lemon juice.
To prepare the sandwich: Brush the bread with a little extra-virgin olive oil. Toast the bread lightly on both sides. Then layer two pieces of cheese in between the mushrooms. Toast the assembled sandwich till the cheese melts. Serve immediately.