It's the first day of "Mushroom Month" and I'm so thrilled! I have some amazing recipes I've created for you over the next few weeks. Welcome to week 1! :)
It may sound funny, but as a Mind Body Wellness Practitioner, vegan foodie, mom, and wife--I love delicious health food! And what makes it even more fun for me is when I can buy my ingredients locally. It's so important to source your food as locally as possible for many reasons. My favorite reason is local food has a shorter time between harvest and your table, and it is less likely that the nutrient value has decreased. This means it's healthier and has a fuller flavor because it's not sitting at the grocers for days (weeks?!) on end. Plus, buying locally grown food supports your local community's economy.
For this recipe, I picked up local mushrooms from the amazing Kitchen Pride Mushrooms, bread from a local bakery, and picked the tomato from my organic garden. It doesn't get any fresher!
So, let's get started! The first recipe I created and want to share with you is Mushroom "Steak" Sandwich with Spicy Chipotle Mayo and Sweet Potato Fries this is the perfect warm (or hot if you're in Texas right now!) weather sandwich. It has a perfect mix of savory from the mushroom, sweet from the tomato, and spicy from the chipotle mayo. Finish your plate off with the Sweet Potato Fries and OH MY YUMM!
Lane, my 6 year old, LOVES mushrooms and loves helping in the kitchen. Letting kids help in the kitchen gives them a sense of confidence and allows them to try new foods that they helped prepare!
Mushroom "Steak" Sandwich with Spicy Chipotle Mayo and Sweet Potato Fries Recipe
- 1 large portobello mushrooms (wiped clean and de-stemmed)
- ¼ cup soy sauce (or gluten free tamari)
- 1 teaspoon liquid smoke (any all natural variety)
- ⅓ cup vegan mayo
- ¼ teaspoon chipotle powder
- 1 tomato (thinly sliced)
- 1 cup spinach
- 1 loaf whole wheat french bread (split in half lengthwise then cut into 4 sandwich size portions)
- Cut portobellos into long ⅜ inch wide pieces. Set aside in a shallow pan.
- In a small bowl mix together soy sauce and liquid smoke.
- Pour the soy sauce and liquid smoke over the sliced portobellos to coat. Refrigerate marinating mushrooms for 30 minutes.
- While mushrooms are marinating, mix together in a small bowl mayo and chipotle. Set aside.
- After mushrooms have marinated, heat a large non-stick skillet to medium high heat.
- Sauté mushrooms and liquid for 15-20 minutes or until liquid is absorbed and the mushrooms are tender.
- To assemble sandwiches, spread ¼ of the chipotle mayo on each slice of cut bread. Layer ¼ of the tomato, ¼ of the spinach, and ¼ of the Sautéed portobellos on one slice of bread with mayo. Finish by placing each sandwich top and serve with sweet potato fries.
Voila! Finished sandwich! If you try the recipe out and love it, comment below I'd love to hear from you <3 And, be sure to check back next week for a new recipe!
With Health and Happiness,