Buying almost anything from the supermarket when you’re cooking for one and you’ll end up with food leftover. You don’t really buy one bun or one mushroom. I try and make sure I have both leftover at the same time. Then I can make this mighty mushroom sandwich. It’s easy to make smother a mushroom in butter and garlic, roast and eat between bread, and it’s simple, as some of the best things are.
Ingredients
Serves 1
1 large flat mushroom
1 tsp butter
1 clove garlic
1 (brioche) bun
Instructions
- Preheat oven to 180°C
- Remove the stalk and the skin from the mushroom, and if its too round to sit flat, cut a little off to give it a flat surface to sit on
- Cover the mushroom with the butter and add the garlic finely sliced
- Bake for 25-30 minutes
- Add the buns to the baking sheet for the last couple of minutes to toast slightly
- Assemble and then devour (with or without a green vegetable like spinach or peas alongside)
Key Tip
While I don’t always discard them from the mushroom for this make sure to remove the stalk and the skin.
Suggestions for leftovers
If you have more mushrooms leftover you could try this garlic mushroom pasta, and if you have spare buns you could have a veggie or a halloumi burger.
