Mushroom sandwich with pine nuts, raisins and capers
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Cristina Bowerman's vegetarian sandwich recipe relies mainly on store cupboard ingredients, making it a perfect quick snack or easy lunch when you fancy something a little different. Filling a chewy ciabatta bun with a flavour-packed mushroom, caper and pine nut mixture, Cristina takes inspiration from the fresh produce on offer at her delicatessen, Romeo Chef and Baker.
First published in 2016
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Ingredients
Metric
Imperial
Mushroom filling
- 140g of button mushrooms, cleaned and sliced
- 1/2 white onion, sliced
- 2 tsp pine nuts
- 2 tsp raisins
- 2 tsp capers
- 2 tsp apple vinegar
- salt
To assemble
- 2 ciabatta buns
- purple radish cress
SAVE RECIPE
Method
1
Place a frying pan over a gentle heat and slowly sweat down the onion for 10 minutes, or until softened
- 1/2 white onion, sliced
2
Stir through the pine nuts, raisins and capers, deglazing the pan with the apple vinegar
- 2 tsp pine nuts
- 2 tsp raisins
- 2 tsp capers
- 2 tsp apple vinegar
3
Add the mushrooms to the pan and increase the heat to high. Cook for 5 minutes, or until the mushrooms are tender and starting to turn golden brown. Season to taste with a little salt
- 140g of button mushrooms, cleaned and sliced
- salt
4
To serve, halve the ciabatta buns and pile the filling inside. Garnish with a little cress to serve immediately while the filling is hot
- 2 ciabatta buns
- purple radish cress
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