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

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

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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