Fried Mushroom Sandos

Crispy, creamy, saucy goodness for your mouth. Do I need to say more??

Watch me make it here on Instagram!

Active Time: ~20 minutes + 20 minutes prep
Servings: 4

Ingredients

4 large portobellos, stems removed

2 large eggs

4 tbs flour

1 cup Italian breadcrumbs

¼ cup vegetable oil, or other high temp oil

2 roasted red peppers, sliced

1 cup arugula, tossed in a drizzle of oil and a pinch of salt

Whipped or crumbled goat cheese

4 bomba spread (optional)

½  focaccia loaf or 4 Ciabatta buns

1 tsp salt, divided

Fresh black pepper

Balsamic glaze

Flaky salt

Instructions

1. Start by prepping your breading station. In a shallow bowl, whisk eggs with 1/2 tsp salt and a few cracks of black pepper and set aside. Add flour to a rimmed plate and season with remaining 1/2 tsp salt and a few more cracks of black pepper and set aside. Add breadcrumbs to another rimmed plate and set aside.

2. Bread the portobellos by first dusting them in flour, then coating in the egg mixture and finally coating in bread crumbs. Set aside.

3. Heat vegetable oil in a large cast iron. Test the oil by adding a few bread crumbs to the pan. If it sizzles, your oil is ready. 

4. Add portobellos and flatten using a panini press or the bottom of a smaller pan. Cook for 4-5 minutes, or until golden brown. Flip and repeat. 

5. When all your mushrooms are cooked, slice them into strips, sprinkle them with flaky salt and set aside. 

6. Assemble your sandwiches. I like to do: bread, bomba, mushrooms, goat cheese, roasted red peppers, arugula, balsamic glaze and bread.