Nigella Lawsons Hot Mushroom Sandwich Recipes

NIGELLA LAWSON PORTOBELLO MUSHROOM CHEESESTEAK SANDWICH

Nigella Lawson Portobello Mushroom Cheesesteak Sandwich image

I just saw Nigella make this on one of her TV shows and I had to post it. It is utterly yummy. You can experiment with toppings to create your own flavor sensations.

Provided by Epi-curious

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
2 tablespoons garlic, roughly chopped
1/4 cup parsley, finely chopped
4 portabella mushrooms, stems removed
4 bread rounds (foccacia about same size as mushroom caps)
shredded lettuce
sliced onion

Steps:

Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
Put about 2 tbls. of butter mix on top of each mushroom.
Bake mushrooms until tender (15-20 min.).
Slice foccacia down the center horizontally to create a bun.
Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.

Nutrition Facts : Calories 232.9, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 171.3, Carbohydrate 5.9, Fiber 1.5, Sugar 1.6, Protein 2.7

NIGELLA'S HUNGARIAN SANDWICH

Nigella's Hungarian Sandwich image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 5m

Yield 1 serving

Number Of Ingredients 3

Ingredients

2 slices black bread
1 to 2 tablespoons cream cheese
1 to 2 tablespoons best quality black cherry jam

Steps:

Smear a slice of black bread with the cream cheese, and top with the black cherry jam. Top with the second slice of bread and serve.

HOT MUSHROOM SANDWICHES

Hot Mushroom Sandwiches image

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

Ingredients

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

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