Mushroom sandwiches

Ingredients

• 250 g small button mushrooms
• Juice of 1 lemon
• 55 g vegan butter
• A pinch of thyme
• 1 teaspoon chopped parsley
• 8 thin slices of sandwich bread
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of bread
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of thyme

Instructions

1. Peel or clean the mushrooms and drop them into water with a little of the lemon juice so they don't darken. Drain and chop them.
2. Cook them very gently in the vegan butter with salt, pepper, the thyme and the rest of the lemon juice until tender, about 10 minutes.
3. Blend them while hot, while the vegan butter is melted, and add the blanched, chopped parsley.
4. Spread the paste, still warm, over half the slices, cover with the others and press. There's no need to spread anything on the bread: the paste already has vegan butter in it.
5. Put them in the fridge for half an hour: as they cool, the vegan butter firms up and the sandwiches hold together. Cut them and stack them on a platter with parsley and a few whole mushrooms around them.

Nutrition facts

Approximate, per serving (about 149 g). Calculated with data from USDA FoodData Central.