Vegetable sandwich: marinated mushrooms with roasted peppers and hummus

Sooooo good! We are back from Christmas. What a relief, right? This means that we return to the normality of recipes for the day to day. Over the next few weeks quite varied vegan recipes will be coming: don’t miss the previews by my Instagram, those who follow me already know that today I bring you a vegetable sandwich of marinated mushrooms with roasted peppers, a base from hummus and covered in tomato sauce with vegetables.  

am a big fan of creative vegetable sandwiches, those that go beyond the classic. Above all, I love being able to share them here, because one of the questions they ask me the most when they know about my diet is «But then, what do you make your sandwiches out of?» That and what when people think of a vegetable sandwich, they think of the classic vegetable sandwich with tuna, mayonnaise, egg or chicken. Quite ironic .


3 sandwich buns, preferably rustic and crunchy
9 medium-sized oyster mushrooms (if you don’t know what they are, look at the photos below )
1/2 onion
1/2 carrot
Roasted peppers (I bought the typical ones that come in glass jars)
Tomato sauce
Soy sauce
Ginger powder
Chopped dry parsley
Cumin powder
Sweet paprika
Wheat flour
Oil (sunflower or olive, whichever you prefer)

Step by step

  1. We take the 9 flattest and medium-sized mushrooms. If you don’t have those characteristics, you can cut them, both thickly and lengthwise.
  2. Next, we have to cut the stem of the mushroom if it is too big (later, in the bite of the sandwich , it could bother).
  3. Put them in a deep plate and bathe them with soy sauce. Don’t overdo it too much, just enough to make a little raft at the bottom of the dish.
  4. Stir until well impregnated and add two pinches of ginger and another of oregano, cumin, hot paprika. On the other hand, we generously add sweet paprika.
    We marinate the mushrooms with soybeans and spices

    We marinate the mushrooms with soybeans and spices

  5. When 5-10 minutes have passed, with the mushrooms soaked on all sides, prepare a dish with a generous mixture of breadcrumbs and wheat flour ( half and half).
  6. Add a pinch of parsley and sweet paprika, mix.
  7. Pass the mushrooms until they are coated on all sides. Don’t throw away the leftover soy sauce, we’ll use it later.
  8. Later, in a frying pan with a generous splash of oil, brown them on both sides. I recommend that you heat the oil well, and when it is hot, put them on and lower it to medium power. It is important that the mushrooms are done well inside.
    Batter and skip the mushrooms our sandwich

    We batter and skip the mushrooms in our sandwich

  9. When the mushrooms are well toasted on all sides, remove them and set aside.
  10. On the other hand, sauté the 1/2 onion and 1 /2 finely chopped carrots.
  11. When they are slightly poached, add the soy sauce left over from macerating the mushrooms.
    We sauté the onion and carrot to the sandwich sauce

    We sauté the onion and carrot to the sandwich sauce

  12. Sauté for a few minutes over medium heat, until the vegetables have absorbed the soy sauce and are well poached.
  13. Add tomato sauce on top, just enough to lightly cover all the onion and carrot.
  14. Add a pinch of oregano and stir until hot.
  15. Turn off and reserve.
  16. < li>On the other hand, we cut the loaves and place them on a baking tray

    We prepare the sauce for the sandwich by adding fried tomato

    We prepare the sandwich sauce by adding fried tomato

  17. Spread the lower bases with a light layer of hummus.
  18. Place the roasted peppers cut into thick strips on top.
  19. Place the oyster mushrooms on top.
  20. The upper loaves, we put them face up without anything spread, so they will toast.
  21. Put in the oven, lit from above at 200 degrees for about 5-10 min, or until the bread is toasted and lightly browned the hummus.
  22. Remove from the oven, close the buns and serve hot!
    We assemble the sandwiches and bake them

    We assemble the sandwiches and bake them

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