Vegan Mushroom Sandwich

Are you a mushroom lover? Do you appreciate umami flavor? If you answered yes to these questions this recipe is perfect for you! This truffle mushroom sandwich is earthy and savory.

Two toasted pieces of sourdough bread are lathered in cashew truffle aioli. Tucked inside the top is a fresh bed of greens. Right in the middle you have the caramelized mushrooms and onions exploding with flavor.

The union of truffles with other mushrooms is a matrimony made in culinary heaven. If you’re trying to experiment more with the flavor of umami, be sure to add this truffle mushroom sandwich to your list.

Ingredients

Here’s what makes this the best vegan mushroom sandwich recipe. Sourdough Bread: Tangy, chewy, sourdough bread is toasted to perfection, and smothered with:

• Truffle Cashew Aioli: We substituted cashews for eggs in this recipe. This egg free aioli is so creamy and velvety. It is rich and smooth and packs loads of flavor.
• Truffle Oil: Truffle oil is an oil which has been infused with truffles. Be sure to check the ingredients when buying truffle oils. Some poor quality truffle oils are made with artificial flavorings. The best kind of truffle oil to use is oil that actually has pieces of truffle inside the bottle.
• Truffle Salt: Truffle salt is a great addition to finish on specialty dishes. Truffle salt is salt that has been infused with shavings, or pieces of truffle. For this recipe we used himalayan black truffle salt.
• Leafy Greens: Tender baby spring mix greens stacked up high balance the rich flavor of the aioli. The greens add a bit of texture, while adding a refreshing lightly sweet but bitter flavor.
• Caramelized Onions: You are going to love the sweetness and flavor that these onions bring to the sandwich. Caramelized onions, when cooked correctly, result in another umami packed flavor profile. To learn more about caramelization check out our article on how to properly caramelize onions.
• Baby Portobello Mushrooms: We chose these because we feel these have the perfect earthy umami flavor. The chewiness of the baby portobellos really brings the whole sandwich together.

Black Truffles

Black truffles are found in France, Australia, New Zealand, and even Oregon. They are by far the most common truffle, compared to white truffles. This is partly due to black truffles having a 6 month season, compared to the white truffles. The black truffles are also more easily found.

White Truffles

White Truffles only have a 3 month season and can not be frozen. The quality, freshness and flavor dissipates within 10 days. This makes them way more expensive. For this recipe we used black truffle oil and balck truffle salt to enhance that truffle umami flavor. But if you can get your hands on white truffle oil/ salt feel free to substitute!

The Umami Taste

To start, there are four basic flavors humans can taste, sweet, salty, sour, and bitterness. Umami is the fifth flavor. In 1908, a Japanese scientist, Kikunae Ikeda understood the presence of another 5th flavor on the palette which he then called umami. Wanting to market this flavor to the general public he created MSG (monosodium glutamate).

Personally, we like to stay away from products containing MSG which mimics the flavor of umami. There are many natural ways to obtain the umami flavor without using flavored additives.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

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Peace,
Luna & Nate

Vegan Umami Mushroom Sandwich

Recipe by Cooking Up Vegan Course: Main EntreesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Vegan mushroom sandwich with seared mushrooms, caramelized onions, and cashew truffle aoli.

Ingredients

• Cashew Aoli

• 1 1/2 Cup 1 1/2 Cashews (Soaked)

• 1.5 Tbsp 1.5 Truffle oil

• 1 tsp 1 Truffle salt

• 1/3 Cup 1/3 Water

• Sandwich Ingredients

• 2 Cups 2 Mixed greens

• 1 Each 1 White onion

• 16 Oz 16 Baby bella mushrooms

• 8 Slices 8 Bread

Directions

• Begin by slicing the onions as thin as possible. Place into a pan with a touch of oil on medium heat. Continue to cook while stirring occasionally until caramelized and golden.

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  • 

• Next, trim the base of the baby portobello mushrooms, and slice into 1/4 inch thick slices. Set aside.

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• While the onions are still caramelizing, blend the cashews, truffle oil, truffle salt and water to make the truffle aioli.
• Slice the bread into 3/4 inch thick slices. Toast the bread on one side using a broiler or in a large saute pan with a bit of olive oil.

  • 

• Preheat a non-stick pan to medium high heat.
• Once hot, add the mushrooms to the pan with a small amount of oil. Sear for several minutes until golden brown on both sides.

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• Assemble the sandwich
• The key to the building process is spreading the truffle cream on both sides of the toasted bread.

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• After the truffle cream, place the mushrooms and onions on one side, and the greens on the other side. This allows for all of the components to stick to the bread.
• Place the bread with the greens on top of the mushrooms.

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