Mushroom Sandwich

For a vegan version I’d substitute olive oil for the butter and hummus for the mayonnaise.

1 large field or portabello mushroom (or 2 medium), stalk trimmed
generous knob butter
1 small clove garlic, finely sliced
mayonnaise
small handful salad greens or baby rocket
2 slices fresh sourdough bread

Preheat oven to 250C or 480F (230C or 440F if using fan forced).

Place mushroom, stalk side up in an oven proof dish to hold it snugly. Sprinkle with garlic, dot with butter and season.

Bake for 10 – 20 minutes or until mushrooms are juicy and soft.

Generously spread mayo on both slices of bread, place the mushroom and it’s juices on one slice, top with leaves and other slice of bread.

from Stone Soup (planning a month of vegetarian posts)