Mustard-Dressed Roasted Mushroom & Mozzarella Sandwich

Automne 2011
food and drink

BY: Christopher St. Onge & James Chatto

This substantially dressed open-face sandwich calls for a knife and fork. If you happen upon some wild mushrooms while shopping, throw a generous handful in with the cremini as well.

2 cloves garlic, finely chopped
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) grainy mustard
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) lemon juice

2 tsp (10 mL) soy sauce
1 tsp (5 mL) rosemary, chopped
2 tbsp (30 mL) extra virgin olive oil
1 lb (500 g) cremini mushrooms
Salt and freshly ground pepper
4 large slices sourdough, each 1 inch (2.5 cm) thick, toasted
2 cloves garlic, peeled
2 cups (500 mL) baby spinach 4 oz (125 g) buffalo mozzarella, drained and torn into 1 inch (2.5 cm) shreds
Truffl e or extra virgin olive oil for drizzling

1 Preheat oven to 400°F (200°C).

2 For dressing, combine garlic, olive oil, mustards and lemon juice in a small bowl. Season with salt to taste. Reserve.

3 For mushrooms, place soy, rosemary and olive oil in a large bowl. Whisk to combine. Add mushrooms and toss to coat. Season generously with salt and pepper. Turn out onto a parchment-lined cookie sheet in a single layer. Roast for 15 minutes, stir and return pan to oven for an additional 10 to 15 minutes, or until mushrooms are tender and deeply coloured. Remove from oven, pour dressing over hot mushrooms and stir to incorporate any accumulated pan juices.

4 Rub sourdough slices with cloves of garlic. Divide spinach and mozzarella between slices. Drizzle with oil. Spoon an equal amount of mushrooms and dressing over each.

Makes 4

What to Serve