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Mushrooms Right from Your Farm
I threw together a sandwich the other day that was really good. Not only that, the ingredients are pretty flexible, so you can do it a number of ways, and they all taste great.
EVERY SINGLE INGREDIENT here can be substituted for a type you have on hand, so I'm just going to tell you the stuff I used. I used it because I had it.
Oh... Except the Butter. Don't substitute Margarine for the butter. You need to use one of the options listed, because they CRISP UP and crunch like other oils and substitutes don't do.
I can tell you from previous experience that this will work equally well with Muenster cheese, ham, and any other mild flavored mushroom. The key is, MILD cheese, DISTINCTIVE meat, and MILD mushroom.
Grilled Oyster Mushroom and Pork Sandwiches
- A few slices of leftover pork roast (ours was smoked)
- About 1 cup of fresh, thinly sliced oyster mushroom.
- 4 oz cream cheese
- 4 slices whole grain bread (this was the wide kind)
- 3 TBSP butter (for frying the mushrooms)
- 4 TBSP Butter (or bacon fat, lard, or coconut oil) for frying the sandwiches
Melt 3 TBSP butter in a skillet, and add the mushrooms. Fry until the mushrooms are firm and golden. Yeah, they are gonna be chewy. Set aside.
Spread four slices of bread with cream cheese. Use more or less as you like.
Lay half of the mushrooms on each of two slices. Kind of press them in so they stick.
Lay half the pork on the OTHER two slices of bread. Press it in a bit so it sticks also.
Put the two sides of each sandwich together.
Melt 1 TBSP butter in a skillet (you can use the same one, and you don't have to clean it out, just set the mushrooms aside into something else).
Lay one of the sandwiches in the skillet, and then turn the heat down to about half. Let the sandwich fry until it is nicely golden brown. Lift it out with a pancake turner, and set it on a plate temporarily. Melt another TBSP of butter, and then flip the sandwich and place it back in the pan until the second side is golden. Normally the second side will cook faster than the first.
Repeat with second sandwich.
Serve with a side salad.
This sandwich satisfies the need for salty and crunchy, while using real food ingredients. It is fairly simple to make, you don't spend a lot of time standing at the stove. And it is flexible enough to make with a range of ingredients, so you can make a tasty sandwich with an extra touch almost any time.