Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée
A delicious (and vegan!) open sandwich featuring a garlic and rosemary white bean purėe, balsamic-glazed mushrooms and tender arugula piled high on top of toasted sourdough bread.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large slices of sourdough bread
- 1 garlic clove (peeled)
- White Bean Purée (recipe follows)
- A handful or two of baby arugula
- Balsamic-Glazed Mushrooms (recipe follows)
- 1 15 ounce can cannellini beans (rinsed and drained)
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 1 small clove garlic (minced)
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground pepper to taste
- 2 tablespoons extra-virgin olive oil
- 12-16 ounces cremini or white mushrooms (rinsed and cut into quarters)
- Coarse salt
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
Instructions
- 1
Make the White Bean Purée: Reserve 1/4 cup of the beans and set aside. Place remaining beans in the work bowl of a food processor along with water, olive oil, lemon juice and garlic. Process until smooth.
- 2
Add rosemary and reserved beans and pulse until beans are slightly broken down and rosemary is combined into the mixture. Season to taste with salt and pepper.
- 3
Make Balsamic-Glazed Mushrooms: Heat olive oil in a 10-inch nonstick skillet over medium heat. Add mushrooms and a pinch of salt. Increase heat to medium-high and sauté mushrooms until tender and golden brown, approximately 7-9 minutes.
- 4
Add vinegar and crushed red pepper flakes. Reduce heat to medium low. Continue to cook until vinegar forms a light glaze over the mushrooms, about 1 minute. Season to taste with salt. Set aside to cool slightly.
- 5
Assemble sandwiches: Toast bread and slice on the diagonal into triangle shapes. Rub garlic clove over the surface of one side of each piece of toast.
- 6
Spread a generous layer of White Bean Purée over each slice of toast (there will be some puree left over).
- 7
Scatter arugula on top of the purée. Place Balsamic-Glazed Mushrooms on top of arugula, dividing the mushrooms evenly between the 4 sandwiches. Serve.