Mushroom "Steak" Sandwich
by Nigella. Featured in HOW TO EATIntroduction
I remember making this on a television programme with Nigel Slater when we were both young (or, at least, relatively so) and it found a very happy home in How to Eat and, enduringly, my kitchen. I cannot tell you how good this is. And, by the way, I should add that there is no actual steak in this: I call it a mushroom steak sandwich because the mushroom itself is so meaty.
Please regard quantities below as a rough guide only: load your mushroom with as much butter and garlic as you want and, indeed, I don’t actually measure anything, I just add freestyle, and suggest you do, too.
For US cup measures, use the toggle at the top of the ingredients list.
I remember making this on a television programme with Nigel Slater when we were both young (or, at least, relatively so) and it found a very happy home in How to Eat and, enduringly, my kitchen. I cannot tell you how good this is. And, by the way, I should add that there is no actual steak in this: I call it a mushroom steak sandwich because the mushroom itself is so meaty.
Please regard quantities below as a rough guide only: load your mushroom with as much butter and garlic as you want and, indeed, I don’t actually measure anything, I just add freestyle, and suggest you do, too.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 1 mushroom steak sandwich
- 1 large flat field or portobello mushroom (stalk trimmed slightly)
- 1 tablespoon soft butter
- ½ clove of garlic (minced or chopped)
- 1 tablespoon chopped flatleaf parsley
- 1 ciabatta (or soft roll or bap)
- sea salt to taste
- ½ teaspoon Dijon mustard (or to taste)
- ¼ lemon
- a few leaves of lettuce such as iceberg
- 1 large flat field or portobello mushroom (stalk trimmed slightly)
- 1 tablespoon soft butter
- ½ clove of garlic (minced or chopped)
- 1 tablespoon chopped Italian parsley
- 1 ciabatta (or soft roll or bap)
- sea salt to taste
- ½ teaspoon dijon mustard (or to taste)
- ¼ lemon
- a few leaves of lettuce such as iceberg
Method
- Preheat the oven to 200°C/ 180°C Fan/gas mark 6/400°F. Put the mushroom stalk side up on a small baking tray or dish. Mix the butter, garlic and parsley together with a pinch of sea salt and spread over the gilled underside of the mushroom.
- Cook for 20 minutes, or until the garlicky, buttery juices are oozing and mingling with the black juices from the mushroom.
- Cut open your roll and smear the cut side of the bottom piece all over the baking sheet to soak up the pungent juices.
- Smear with Dijon mustard, top with the mushroom, sprinkle with more salt if wished, a squeeze of lemon juice and add some chopped lettuce, as you like. Sandwich with the top part of the roll (if there are any juices left in the tin or dish, dunk this too) and bite in exquisitely.
- Preheat the oven to 200°C/ 180°C Fan/gas mark 6/400°F. Put the mushroom stalk side up on a small baking tray or dish. Mix the butter, garlic and parsley together with a pinch of sea salt and spread over the gilled underside of the mushroom.
- Cook for 20 minutes, or until the garlicky, buttery juices are oozing and mingling with the black juices from the mushroom.
- Cut open your roll and smear the cut side of the bottom piece all over the baking sheet to soak up the pungent juices.
- Smear with dijon mustard, top with the mushroom, sprinkle with more salt if wished, a squeeze of lemon juice and add some chopped lettuce, as you like. Sandwich with the top part of the roll (if there are any juices left in the tin or dish, dunk this too) and bite in exquisitely.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsI'm loving this recipe made it many times before with plenty of garlic flavoured butter the meatiness of the dark rich mushrooms cooked in butter, freshly ground black pepper served on a seeded wholemeal bap, Dijon mustard served with fresh green salad delicious enjoy yum!
These were so cheap and easy! Made a compound butter with lemon zest, garlic and chili flakes in the morning, and bought some fresh ciabatta. The rest took 15 min. Served with an arugula salad dressed with balsamic vinegar, olive oil, and shaved parmesan.
I’m doubling this ‘cause I can’t eat just one! First time with regular butter and adding a roasted slice of eggplant and a balsamic reduction. Second time with black truffle butter. Both times with a bed of arugula.
This is a regular in our house served with a big bowl of salad and a glass of red. Delicious and easy. Mrs F
Tried this for the first time today - SO GOOD!! I subbed ciabatta rolls and dried thyme because that's all I had, but it still worked. The mustard is a terrific addition, it really brings out the flavours and you don't need loads. This is going on the permanent list of things to cook!
This is incredible. I've been making it for years and years now and everyone whose tried it loves it.