Wild Mushroom Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
5 sandwiches

Roasted mushrooms combine with a tomato basil salad to make this great vegetarian sandwich.

Ingredients

Roast mushrooms:
7.5 cups assorted wild mushrooms, cleaned, cut
¼ cup chiffonade fresh flat-leaf parsley
¼ cup chopped fresh thyme
1 tsp. sea salt
½ tsp. fresh cracked pepper
3 tbsp. olive oil

Pressatta:
5 semolina hoagie loaves
10 tsp. raspberry vinaigrette
2.5 cups fresh baby spinach
20 slices brie cheese

Tomato Basil Salad:
3 plum tomatoes, diced
10 leaves fresh basil, chiffonade
¼ tsp. sea salt
3 pinches fresh cracked pepper
½ tsp. extra virgin olive oil

Steps

1. For roast mushrooms: Mix mushrooms, herbs, first-listed salt, pepper and olive oil in bowl and toss gently.

2. Place mushrooms on flat sheet tray in single layer and roast in 425°F oven for 8 to 10 minutes, until well seared and golden tanned.

3. Remove when ready and let cool at room temperature for 15 minutes before use.

4. For pressatta: Slice hoagie lengthwise and brush generously with raspberry vinaigrette.

5. On one half of hoagie, place half cup of spinach leaves.

6. Lay four slices of cheese on top.

7. Pile roasted mushrooms on top.

8. Place hoagie top and grill in panini press or on griddle.

9. To assemble tomato basil salad: Toss all ingredients together and let sit in refrigerator for 10 minutes.

Recipe by  Saint Clare’s Health System, New Jersey

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources