Vegan Mushroom Tea Sandwiches

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Recipe Summary test

prep:

25 mins

total:

25 mins

Yield:

Makes 24

Ingredients

Ingredient Checklist

1 tablespoon extra-virgin olive oil
2 portobello mushrooms, stems and gills removed, finely chopped
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1/2 cup vegan mayonnaise, such as Sir Kensington’s
2 teaspoons wasabi paste
2 tablespoons finely chopped fresh chives
8 slices vegan white or pumpernickel sandwich bread, or a combination
1 cup arugula or micro-arugula

Directions

Instructions Checklist

Step 1
Heat oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender and beginning to brown. Add 1 teaspoon lemon juice, then remove mushrooms from heat. Let cool completely.
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Step 2
Stir together mayonnaise, wasabi, and remaining 1 teaspoon lemon juice. Season lightly with salt and pepper. Fold in mushrooms and chives.
Step 3
Spread 3 tablespoons mushroom mixture each on four bread slices. Top with arugula, then sandwich with remaining bread slices. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers; serve.

Cook’s Notes

Look for a vegan mayonnaise with a short, recognizable ingredient list. Our test kitchen likes Sir Kensington’s fabanaise, which is made with the chickpea liquid known as aquafaba, for its bright flavor and silky texture.

Uncategorised Mushroom, Vegan

Vegan Mushroom Tea Sandwiches

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Ingredients

Directions

Cook’s Notes

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