Mushroom sandwich with pine nuts, raisins and capers

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

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
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
First published in 2016
share recipe:

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.

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