’SHROOMS ON A SHINGLE
Ingredients:
FOR TOPPING
- 2 teaspoons olive oil
- 2 teaspoons non dairy butter
- ¼ cup minced shallot
- 4 large portobello mushrooms, stemmed, gilled, and cut into ½-inch slices
- 1 pound other mushrooms of choice, cut into ¼-inch slices
- Salt and pepper, to taste
- ½ cup chopped roasted red bell peppers
- 2 cloves garlic, minced
- 1 tablespoon drained capers
- Pinch of red pepper flakes
- ¼ cup minced fresh basil
- 1 tablespoon minced fresh chives
- 2 tablespoons fresh lemon juice
- 1¼ cups vegetable broth, divided
- 1 tablespoon cornstarch
FOR GARLIC SHINGLES
- 1 tablespoon non dairy butter, softened
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- Pinch of black pepper
- 8 slices ciabatta or other Italian-style bread
- Minced fresh parsley, for garnish
Instructions
To make the topping:
- Heat the oil and butter in a large skillet over medium heat. Add the shallot, mushrooms, and a pinch of salt and pepper.
- Cook, stirring occasionally, for 5 minutes, or until the mushrooms start to soften. Add the bell peppers, garlic, capers, pepper flakes, basil, chives, and lemon juice.
- Stir and cook for 2 minutes.
- Add 1 cup of the broth to the mixture. In a small bowl, combine the remaining ¼ cup broth with the cornstarch. Whisk until smooth. Add to the mixture and whisk for 3 to 4 minutes, or until thickened.
- Taste and adjust the seasonings.
To make the shIngles :
- Set the oven to broil. Combine the butter, oil, garlic, thyme, oregano, salt, and pepper in a small bowl. Mix well. Spread on one side of each slice of bread.
- Place the bread butter side up on a baking sheet and broil for 2 to 3 minutes, or until golden.
To assemble the Sandwiches :
- Place 2 slices of toast on each plate.
- Spoon ½ cup of the topping onto each piece, garnish with the parsley, and serve.