Mushroom Oregano Open Toast Sandwich
by Tarla Dalal
What an experience! Mushrooms sautéed with onions, chillies and aromatic oregano are set atop buttered toast and garnished with tangy tomatoes and parsley, waiting to be bit into, waiting to brush your taste buds with a mélange of flavors, waiting to take you along on a memorable culinary experience that you will want to keep repeating again and again.
The Mushroom Oregano Open Toast Sandwich tastes so out of this world, you will find it hard to believe that you can resist it.
Other then sandwich you can enjoy mushrooms in Mushroom Schezuan Wrap , Mushroom Pizza , Mushroom and Coriander Subzi and Mushroom Brown Rice .
Mushroom Oregano Open Toast Sandwich recipe - How to make Mushroom Oregano Open Toast Sandwich
Preparation Time: Cooking Time: Total Time:
Makes 4 open sandwiches
4 brown bread slices
butter for spreading
For The Mushroom Oregano Topping
1 1/2 cups finely chopped mushrooms (khumbh)
1 1/2 tsp dried oregano
2 tbsp butter
1 cup finely chopped onions
2 1/2 tbsp plain flour (maida)
2 tsp finely chopped green chillies
salt to taste
For The Garnish
4 tsp finely chopped parsley
4 tbsp finely chopped tomatoes
For the mushroom oregano topping
- For the mushroom oregano topping
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent.
- Add the plain flour and green chillies and sauté on a medium flame for 30 more seconds.
- Add the mushrooms, dried oregano and salt and sauté on a high flame for 4 to 5 minutes or till the mushrooms turn soft.
- Divide the topping into 4 equal portions and keep aside.
How to proceed
- How to proceed
- Trim the edges of all the bread slices and discard them.
- Just before serving, toast the bread slices in a pop-up toaster until crisp and golden brown in colour and apply a little butter evenly on all the toasted bread slices. Keep aside.
- Place a toasted buttered bread slice on a clean, dry surface with the buttered side facing upwards and spread a portion of the mushroom oregano topping evenly over it.
- Garnish it with 1 tsp of parsley and 1 tbsp of tomatoes evenly over it.
- Repeat steps 3 and 4 to make 3 more open toasts.
- Serve immediately.
| Energy | 176 cal |
| Protein | 3.8 g |
| Carbohydrates | 22.1 g |
| Fiber | 0.9 g |
| Fat | 8.2 g |
| Cholesterol | 22.5 mg |
| Vitamin A | 309.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 4.6 mg |
| Folic Acid | 14.5 mcg |
| Calcium | 27.1 mg |
| Iron | 1.6 mg |
| Magnesium | 11 mg |
| Phosphorus | 53.7 mg |
| Sodium | 81 mg |
| Potassium | 212.7 mg |
| Zinc | 0.8 mg |
crunchy toasts lathered with the gooey mushroom topping and the refreshing flavors from the parsley and tomatoes... what an unusual combination of flavors and texture... a thoroughly divine indulgence...
It's super tasty. I loved the mushroom filling. The crispy bread compliments filing. All the mushroom lovers will thoroughly enjoy it.
Lovely mushroom filling on crisp brown bread slices.
Loved it!! thanks so much! its really easy to make and its super tasty!