Main Page
For breakfast
Sandwiches with mushrooms

Mushroom Sandwiches

Simple, delicious, and quick — for mushroom lovers! These mushroom sandwiches won't take much of your time, yet they're every bit as satisfying as a good meat appetizer. Serve them on a party spread, or treat your family to a tasty breakfast or dinner.

Julia M.

Recipe author

Composition / ingredients

Servings:

Button mushrooms

200

Onion

White bread

200

Cream cheese

100

Lettuce leaves

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 27 % 8 g

Carbohydrates 57 % 17 g

161 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make mushroom sandwiches? Gather the ingredients. You can use any kind of bread — go with what you like. I'm using a few slices of white bread. Take the cream cheese out of the fridge ahead of time so it softens a bit; it'll be easier to spread.
Step 2:

Peel the onion and rinse it in cold water. Then cut it into half rings, or a little finer.
Step 3:

Rinse the mushrooms well under running water to remove any grit, then slice them.
Step 4:

Heat a skillet until hot and add a little vegetable oil. Add the chopped onion and fry for about a minute, until it turns translucent — you'll notice its familiar aroma.
Step 5:

Add the sliced mushrooms to the skillet. Stir them together with the onion, cover, and cook for 5–7 minutes. The mushrooms will release their juices as they cook, but it will evaporate over time. Sprinkle them with a little salt.
Step 6:

Spread the bread slices with cream cheese. If you like, you can lightly toast the bread in the oven or in a skillet first.
Step 7:

Lay a lettuce leaf on each slice of bread.
Step 8:

Top with the fried mushrooms. The mushroom sandwiches are ready. Serve them garnished with fresh herbs or cherry tomatoes. Enjoy!

Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell; they shouldn't feel slippery. Rinse them well under warm or cold running water to wash off any soil, and trim away any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling at all — just rinse them well; larger ones are best peeled of their skin.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any way that's convenient — for example, in the microwave on the right setting (check your appliance's manual) — and drain the liquid; or, if a little extra liquid won't hurt the recipe, use them without thawing. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
To keep your eyes from stinging while you slice onions, rinse the onion and the knife in cold water. Your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon before slicing.