Vegan Mushroom Tea Sandwiches

Gallery Vegan Mushroom Tea Sandwiches Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 25 mins Yield: Makes 24 Advertisement 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…

Gallery

Vegan Mushroom Tea Sandwiches

Credit:
Bryan Gardner

Recipe Summary

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.

Article Categories:

Vegan Recipes