I had a wild mushroom sandwich a few weeks back and although it tasted great, the mushrooms sadly ended up all over my shirt and on the floor when I attemped to take a bite. You can easily solve this by simply adding a few slices of cheese – not too strong-tasting – which will bind the mushrooms together. You could also, of course, make a flat mushroom omelette that gets sandwiched between two slices of bread.
8 slices of sourdough bread
1tbsp olive oil
A couple of good knobs of butter
300-350g wild mushroom, cleaned
1 clove of garlic, peeled and crushed
4 spring onions, finely chopped
Salt and freshly ground black pepper
150g mild cheddar, grated
Cut the mushrooms into even-sized pieces. Heat the olive oil in a frying pan with the butter and cook the mushrooms, garlic and spring onions on a medium heat for 3-4 minutes, turning and seasoning them as they are cooking.
Spoon them on to four of the slices of bread and top with the grated cheese and place the other slice on top. Grill on both sides for a minute or so, cut in half and serve.