Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser.

I enjoy smaller and lighter meals when the weather gets warmer. Depending on how hot it is, one does not necessarily feel like hovering over a hot stove. Filling, with plenty of taste from the earthy seared mushrooms, tart sun-dried tomatoes, spices and herbs, all simmered with creamy coconut milk and than spooned over nicely toasted crusty bread — this is just the sort of light meal I enjoy. Serve along with some lightly dressed greens, a scattering of olives and other favorite little bites for a light meal that could actually result in a craving for another serving.

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on May 24, 2018 Fresh and dried mushrooms cooked with sun-dried tomatoes, herbs and creamy coconut milk and served over toast — a delicious and easy light meal Preparation: 30 minutes Cooking time: 12 minutes Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 1/2 oz (14 g) dried shiitake mushrooms 1 tablespoon coconut oil 16 oz (450 g) button mushrooms, sliced 2 cloves garlic, minced 1/2 cup coconut milk 1 tablespoon nutritional yeast 1 teaspoon smoked paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon sea salt fresh cracked black pepper to taste 4 thick slices of crusty bread, toasted 2 tablespoons finely chopped fresh cilantro or parsley, for garnish Instructions: Soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and finely chop. Set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the fresh and dried mushrooms and garlic and fry for 6 minutes, until the mushrooms begin to lose their juices and brown slightly. Reduce the heat slightly and stir in the sun-dried tomatoes, coconut milk, nutritional yeast, paprika, dried herbs, salt and pepper. Cook for 5 minutes, until the sauce is thickened. Add a bit of water or more coconut milk if the sauce is too dry. I made mine fairly thick. Toast the bread until nicely browned and load up each slice with the mushroom mixture. Garnish with fresh chopped cilantro or parsley and a bit of cracked black pepper and serve right away. Best eaten with a knife and fork. Makes 4 servings

Other wraps, burgers and sandwiches to enjoy from Lisa's Vegetarian Kitchen:
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto
Pinto Bean and Avocado Burritos
Chickpea Quinoa Vegetable Wraps
Spiced Chickpea Cakes with Red Onion and Cilantro Salad