Hotmushroomsandwiches Recipes

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MUSHROOM SAUCE

Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta

Provided by Miriam Nice

Time 25m

Number Of Ingredients 5



Mushroom sauce image

Steps:

  • Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

2 tbsp dried porcini mushrooms
1 tsp butter
2 shallots, finely diced
200g chestnut mushrooms, sliced
200g crème fraîche

CREAMY MUSHROOM SAUCE

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10



Creamy Mushroom Sauce image

Steps:

  • Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
  • Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

HOT MUSHROOM SANDWICHES

This is one of Helen Gurley Browns favorite party hors d'oeuvre recipes and was shared by New York City caterer, Donald Bruce White. They can also be served for lunch or as part of a tea menu.

Provided by cookiedog

Categories     Lunch/Snacks

Time 50m

Yield 21 sandwiches

Number Of Ingredients 11



Hot Mushroom Sandwiches image

Steps:

  • Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
  • Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.)When mixture is thick add mushroom mixture.
  • Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.).
  • Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.

Nutrition Facts : Calories 112.9, Fat 5.2, SaturatedFat 2.9, Cholesterol 13.8, Sodium 203.9, Carbohydrate 14.1, Fiber 0.7, Sugar 1.3, Protein 2.5

1 1/2 cups finely minced fresh mushrooms
1 tablespoon thinly minced shallots or 1 tablespoon whites scallion
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 dash cayenne
1 dash ground nutmeg
1 dash salt
1 dash white pepper
21 slices firm white bread, sliced thin

HOT MUSHROOM

Provided by Food Network

Time 25m

Yield 1 sandwich

Number Of Ingredients 31



Hot Mushroom image

Steps:

  • For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
  • For the slaw: Combine the cabbage and Pickled Celery thoroughly.
  • For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
  • For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
  • Heat cornstarch in 4 quarts water in a saucepan until clear.
  • Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
  • Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.

1/2 cup cayenne pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet smoked paprika
1/4 cup ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
1/2 head green cabbage, sliced very thinly
1 cup Bread-and-Butter Pickled Celery, recipe follows
1/4 cup soy milk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 tablespoon distilled white vinegar
1 bunch scallions
1 garlic clove
2 cups canola or any neutral oil
Oil, for frying
1 cup cornstarch
1 bunch beech or maitake mushrooms, kept intact as a bunch
Salt, for sprinkling
Focaccia bread, toasted
4 cups granulated sugar
4 cups distilled white vinegar
3 tablespoons mustard seeds
3 tablespoons salt
2 tablespoons turmeric
1 teaspoon celery seeds
1 teaspoon coriander seeds
2 heads celery, cut into 1/2-inch-thick slices
1 onion, julienned

HOT PASTRAMI SANDWICH

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8



Hot Pastrami Sandwich image

Steps:

  • Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!

1 tablespoon butter
2 slices caraway rye bread
1 slice provolone
1 slice Swiss cheese
4 ounces hot pastrami
2 to 3 ounces sauerkraut
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard

HOBO SANDWICHES

This recipe came out of one of our local fundraiser cookbooks. It is quick, easy and oh so good. I will admit that the number of servings is a guess, because it will all depend on the size rolls you buy.

Provided by Jellyqueen

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4



Hobo Sandwiches image

Steps:

  • Brown sausage and beef together and drain.
  • Mix in cheese until melted.
  • Split deli rolls and spread with mixture.
  • Toast in oven until bread is warmed through.

1 lb ground hot sausage (bulk)
1 lb ground lean ground beef
12 ounces Velveeta Mexican cheese
8 large deli style dinner rolls

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