Visual of a cow

Watch video
SERVES 4
  • Prep Time
    6 minutes
  • Additional Time
    5 minutes
  • Total Time
    10 minutes
INGREDIENTS
  • 5 tablespoons unsalted European Butter, divided
  • 1 medium onion, thinly sliced, about 1⁄8 inch thick
  • 1 teaspoon Kosher salt, plus more to taste
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon brown sugar
  • 2 tablespoons good quality light soy sauce, divided
  • 5 ounces (about 2 handfuls) baby arugula
  • Freshly ground black pepper, to taste
  • 1 tablespoon roughly chopped fresh dill
  • 1 lemon (or Meyer lemon)
  • 2 ounces shaved Parmigiano Reggiano cheese
  • 6 slices of sourdough bread
  • 6 ounces shiitake mushrooms, de-stemmed and sliced into ½-inch thick pieces
3-Step Recipes, Apps Snacks, Entrees, Lunch Dinner

Soy Glazed Butter Mushroom Sandwich

The best way to cook mushrooms? With plenty of rich French butter, of course! In addition to browning the mushrooms, butter is key to making the caramelized onions.

STEP 1: caramelize the onions and mushrooms

Melt 2 tablespoons of French butter in a pan, then add the onion and sea salt and cook until golden brown.

Slide the onions to one edge of the pan and add the brown sugar and 1 tablespoon of soy sauce to the center, cooking until the mixture thickens into a glaze.

In another pan, melt 2 more tablespoons of French butter and add the shiitake mushrooms, cooking until they reduce by about half. Add the other tablespoon of soy sauce and cook just until thickened.

STEP 2: mix the salad and prepare the spread

Toss the arugula with the dill, juice from the lemon, black pepper and the Parmigiano Reggiano cheese.

In another bowl, mix the mayonnaise with Dijon mustard.

STEP 3: assemble sandwich

Toast the sourdough bread with the remaining butter. Spread the mayonnaise-Dijon mixture to the interiors of the slices, then add the caramelized onions and soy-glazed buttered mushrooms. Top with the greens and the second slice of bread.

Tried this recipe? Instagram it!
Don’t forget to tag us @TasteEuropeButterofFrance