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More Nigella recipes

Mushroom "Steak" Sandwich

by . Featured in HOW TO EAT
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Introduction

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.

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.

Image of Nigella's Mushroom Steak Sandwich
Photo by Lis Parsons

Ingredients

Makes: 1 mushroom steak sandwich

Metric Cups
  • 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

  1. 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.
  2. Cook for 20 minutes, or until the garlicky, buttery juices are oozing and mingling with the black juices from the mushroom.
  3. Cut open your roll and smear the cut side of the bottom piece all over the baking sheet to soak up the pungent juices.
  4. 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.
  1. 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.
  2. Cook for 20 minutes, or until the garlicky, buttery juices are oozing and mingling with the black juices from the mushroom.
  3. Cut open your roll and smear the cut side of the bottom piece all over the baking sheet to soak up the pungent juices.
  4. 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.

Tell us what you think

What 1 Other has said

  • This is incredible. I've been making it for years and years now and everyone whose tried it loves it.

    Posted by romytennis on 4th September 2019
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