Simple Mushroom Sandwiches (Vegan)

Red wine turns humble button mushrooms into something deeply savory and almost meaty. The mushrooms and onions cook on high heat until all that wine reduces to a sticky, concentrated glaze that coats every slice.

The key is patience at the end. Keep stirring until every drop of liquid is gone. If you pull the mushrooms too early, you get a soggy sandwich instead of one with rich, caramelized filling piled between slices of toasted whole wheat bread.

A smear of stoneground mustard on the toast adds a sharp bite that plays off the wine-dark mushrooms beautifully. Don’t skip it.

Pro Tips

• Get the skillet screaming hot before anything goes in. That sizzle is what drives off moisture quickly and builds flavor instead of steaming the mushrooms.
• Slice mushrooms about ¼ inch thick. Too thin and they shrivel to nothing. Too thick and they stay spongy.
• Use a dry, full-bodied red wine you’d actually drink. Cooking wine has added salt and a harsh flavor that concentrates as it reduces.
• Toast the bread well so it can stand up to the juicy filling without going limp.

Variations

• Add a few slices of roasted red pepper for sweetness and color.
• Mix in fresh thyme or a splash of balsamic vinegar in the last minute of cooking.
• Try cremini or portobello mushrooms for a deeper, earthier flavor.