CRISPY LEEK-MUSHROOM MANIA SANDWICHES
Ingredients:
FOR SPREAD
- ¼ cup vegan mayonnaise
- 2 tablespoons chopped moist sun-dried tomatoes
- 1 tablespoon chopped red onion
- 1 tablespoon fresh lemon juice
FOR MUSHROOMS
- 1 tablespoon olive oil
- 4 large portobello mushrooms, stems removed, sliced
- 1 pound mushrooms of choice, sliced
- ¼ teaspoon dried thyme
- ¼ teaspoon lemon pepper
- ¼ teaspoon black pepper
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon tamari
- Salt, to taste
FOR CRISPY LEEKS
- 2 leeks, white part only, washed, patted dry, and sliced into
- ¼-inch rounds for a total of 1 cup
- 1 tablespoon all-purpose flour
- ¼ teaspoon lemon pepper
- ¼ teaspoon fine sea salt
- Canola oil, for cooking
FOR SANDWICHES
- 4 slices bread, toasted
Instructions
To make The spread:
- Combine all the ingredients in a blender. Blend until smooth.
- Refrigerate in an airtight container until ready to use.
To make The mushrooms :
- Heat the oil in a large skillet over medium heat. Add the mushrooms. Cook, stirring occasionally, for 10 minutes, or until the mushrooms are softened and have released their juices.
- Add the thyme, lemon pepper, black pepper, garlic, lemon juice, and tamari. Increase the heat to high and cook for 4 minutes, or until most of the liquid has either been absorbed or cooked off.
- Season with salt to taste.
To make The leeks :
- In a medium-size bowl, combine the leeks, flour, lemon pepper, and salt. Toss to coat.
- Line a plate with paper towels. In a large skillet, heat about ½ inch canola oil over medium heat.
- Cooking in batches, add half the leeks. Cook, stirring occasionally, for 3 to 4 minutes, or until golden.
- Do not burn.
- Remove from the skillet with a slotted spoon and drain on the paper towels. Repeat with the second batch.
To assemble The sandwiches :
- Spread the mayonnaise blend on one side of each piece of toast.
- Top with the mushrooms and the leeks, and serve.