Salty marinated mushrooms with crisp lettuce, sweet tomatoes and crusty toasted rye bread - Its a sandwich combination made in heaven! Meat-eaters and vegans alike won't be able to keep their hands away from this one... Super nutritious, vegan, GF option, paleo option & healthy!
In a small bowl combine the balsamic vinegar, soy sauce / tamari, honey / maple syrup, rosemary, thyme, garlic and salt.
Add the sliced mushrooms into a small frying pan over a low-medium heat and pour over the marinade. Stir well to combine. Allow the mushrooms to cook for 7-10 minutes, stirring at regular intervals, until the mushrooms are soft and all the liquid has evaporated. Remove from the heat and set aside.
Liberally spread the wholegrain mustard onto one half of the toasted bread before layering the tomato, lettuce, avocado, mushrooms, cress and second slice of bread on top. Cut the sandwich into two with a serrated knife and serve immediately.
This MLT sandwich is best consumed immediately after assembling. To make in advance prepare all the components separately, refrigerate and assemble just before eating.
I like to use toasted rye bread for this recipe as it gives the sandwich a great crunch. If you aren't such a fan of rye bread good alternatives would be sourdough or a good quality wholemeal bread (make sure you check the label for no added sugars, preservatives or emulsifiers!).
This marinated mushroom recipe is a great one to have in your repertoire. I like using them on salads, jacket potatoes or to top a crusty slice toast for a quick and tasty breakfast.
GF option - if you can't tolerate rye use a gluten free bread, my favourite is this one.
Recipe courtesy of georgieeats.co.uk