Friday, June 24, 2011

Mushroom (Sandwiches) - Part 2

My darling husband and I are going to to on a special date.  We are going out to sit on the dock all by ourselves.  The kids are getting pizza and a movie while we get some alone time to watch the sun go down and peace and quiet.  I am so excited I gave my toe nails a fresh coat of polish!  It's going to be so fun.

So, for our special date, I am making mushroom and goat cheese sandwiches, grilled asparagus, iced tea and strawberries for dessert.  Hubby is on a mushroom kick which is fine by me.  Today, I am going to show you how to make our favorite mushroom sandwiches.  This sandwich is so good.  It is filling and so full of flavor.  Each bite is a flavor explosion in your mouth.  Love that!

So, the board of ingredients is pretty simple.  I am using these nifty little sandwich rolls that hubby picked up at Costco, but you can use any bread you like.

I dug through the entire cheese chest at the grocery store to find the prettiest label.  Then my son used the log of goat cheese as a drum stick and wrinkled it all up!  (Do you have a teenage son that you sometimes feel like choking?  I do.  He is so lucky that I love him so much!)  Anyway, here's the goat cheese. 

Here is a close up of the bread hubby picked.  

Okay, to get started, slice the roll in half and toast it or grill it.  If you are using regular bread, then just them slap onto the grill or in the toaster.  We love grilled bread, but I was not wasting a moment of our time together on running back and forth from the grill.   

Now to make our goat cheese a little more user friendly.  I am using about two ounces for two big sandwiches. 

I am going to add lots of yummy things to the goat cheese now.  Some finely chopped green onion is so good.  I cut the green onion in half length wise.  Then each half gets cut again length wise.  Then you slice is width wise to get a finely chopped pile of green onion goodness.   

Add the lovely little green onion bits to the goat cheese. 

Next in are some finely chopped herbs.  I am using chives, sage, basil and thyme.  You can use whatever you like or you can skip this step altogether. 

A tiny pinch of salt and a regular sized pinch of pepper go into the bowl as well.

Finally some skim milk goes in.  The milk is going to thin out the goat cheese.  Start with a little bit of milk (about two tablespoons) and mix it in.  Keep adding milk a little bit at a time until you get the consistency you like.  I thin my mixture down to the viscosity of mayo.  Is mayo viscus?  I think it is.

I forgot to take a picture of the mixture.  Opps.  I'll take a picture next time I make it (tomorrow) and add it in.  :-) 

Now, onto the mushrooms.  See that stem in the middle of the mushroom?  We don't really want to eat that.  It can be woody and tough, so we are just going to grab it and rip right out of the mushroom cap or cut it down so that it does not go past the gills.  

Then flip the cap over.  Give it a drizzle of olive oil and massage in some salt and pepper. 

The mushroom will soak up all the oil as well as the flavor from the salt and pepper. 

Flip the mushroom again and give the gills some olive oil, salt and pepper love. Now your ready to cook this baby up. Here is the link for some cooking instructions.

Now, we have some beautifully toasted rolls waiting for some attention. 

I like to spread a thin layer of goat cheese on each half of the roll.  You can go with a thicker layer on one side if you want. 

This is fresh spinach from our garden.  You can add whatever extra topping you would like.  Provolone, a big slice of tomato, a few rings of red onion, regular lettuce...basically anything you would put on a regular burger is good on this sandwich.   

Then we add our juicy, flavorful mushroom.  I added a few sprigs of thyme to the pan while the mushroom was cooking, but you don't have to do that.

Mushroom love on a plate...or cutting board.  I have to run, cause my fella is waiting for me.  Enjoy!

So, lets recap.  Take some goat cheese.  Add some stuff to it that you like.  I have been known to serve this to my children with only a little pepper and salt added in.  Don't worry about getting to fancy.  Thin it all down with milk.  Stir it up.  Spread it on something toasted.  Eat it.  Love it. 

I am linking to Foodie Friday.


  1. Sounds great! Love that your son used the cheese as a drum stick-boys!!! I still haven't tried goat cheese, gotta promise myself to do it soon! Have fun:@)

  2. Hi Heather! This recipe looks so yummy! I would like to feature it on our herb blog ( you give me permission. We are going to start a new feature that will highlight recipes from different bloggers using fresh herbs and this would be our first feature! I will also announce it on my other blog:
    Just let me know if you would like to be featured. Thanks! You can email me at

  3. It's taking me a loooong time to catch up with our gourmet group and the holiday. What a delicious-looking mushroom burger and that is one honkin' mushroom! I love using fresh thyme from my herb pots in the summer and I'd love to try this.