top of page





  • 2 teaspoons olive oil
  • 2 teaspoons non dairy butter
  • ¼ cup minced shallot
  • 4 large portobello mushrooms, stemmed, gilled, and cut into ½-inch slices
  • 1 pound other mushrooms of choice, cut into ¼-inch slices
  • Salt and pepper, to taste
  • ½ cup chopped roasted red bell peppers
  • 2 cloves garlic, minced
  • 1 tablespoon drained capers
  • Pinch of red pepper flakes
  • ¼ cup minced fresh basil
  • 1 tablespoon minced fresh chives
  • 2 tablespoons fresh lemon juice
  • 1¼ cups vegetable broth, divided
  • 1 tablespoon cornstarch



  • 1 tablespoon non dairy butter, softened
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • Pinch of black pepper
  • 8 slices ciabatta or other Italian-style bread
  • Minced fresh parsley, for garnish
  • Instructions

    To make the topping:

    • Heat the oil and butter in a large skillet over medium heat. Add the shallot, mushrooms, and a pinch of salt and pepper.
    • Cook, stirring occasionally, for 5 minutes, or until the mushrooms start to soften. Add the bell peppers, garlic, capers, pepper flakes, basil, chives, and lemon juice.
    • Stir and cook for 2 minutes.
    • Add 1 cup of the broth to the mixture. In a small bowl, combine the remaining ¼ cup broth with the cornstarch. Whisk until smooth. Add to the mixture and whisk for 3 to 4 minutes, or until thickened.
    • Taste and adjust the seasonings.

    To make the shIngles :

    • Set the oven to broil. Combine the butter, oil, garlic, thyme, oregano, salt, and pepper in a small bowl. Mix well. Spread on one side of each slice of bread.
    • Place the bread butter side up on a baking sheet and broil for 2 to 3 minutes, or until golden.

    To assemble the Sandwiches :

    • Place 2 slices of toast on each plate.
    • Spoon ½ cup of the topping onto each piece, garnish with the parsley, and serve.
bottom of page