1 cup of thinly sliced mushrooms
1/2 large yellow onion
2 tablespoons chopped parsley
5 (small) chopped sundried tomatoes
Pinch of Salt & pepper
Pinch of red pepper flakes to taste
1/2 teaspoon of buter and olive oil
Spreadable herbed cheese
It's another day in wonderful culinary world of Lady E's kitchen. I was returning home from a hard workout and needless to say I was STARVING. Since, I'm participating in my Churches annual Fast I wondered what on earth could I eat and still stay on plan. I wanted something meaty, delicious and flavorful. A-HA! Yes, I did say it out loud... nothing is more satisfying than sauteed mushrooms. Then, I thought let's turn up the satisfaction-meter and make it into a sandwich, instead of pasta or a salad. Voila! Bold flavors, hearty taste and somewhat low calorie. It's mostly vegetables afterall! Prep time: 20 minutes
Cooking time: 20 minutes
Savoring time: Endless
The prep for this meal is simple. Saute the mushrooms, in a medium saucepan on medium heat, in butter & olive oil until mushrooms are lightly golden. Type of mushrooms are your choice, but I prefer the flavor of either button or cremini mushrooms. The thinner the mushrooms are sliced the faster they cook. Next, toss in thinnly sliced onions and cook for 1-2 minutes. Then, toss in garlic, parsley and sundried tomatoes until warmed through and garlic is no longer has a raw taste. About 2-3 minutes.
Slice open bread halfway and toast for 2-3 minutes at 350 degrees until golden. Toaster oven works best. Take bread out of the oven ( OUCH! Watch out...the bun is hot) and then spread cheese on the inside of the bun. Similar to spreading mustard for a hot dog. Then, spoon in the mushroom mixture. Press gently to close.
First, bite....heaven! Second bite...oh, yum! Third bite...stop talking and eat!
Remember.... cooking with love, makes any recipe taste better!
