Grilled Wild Mushrooms, Radicchio, and Sprouts Sandwich
Serve this sandwich with your favorite grilled potatoes and Aïoli on the side. Onion sprouts can usually be found in a natural foods store, but if they are not available, use your choice of sprouts.
Makes3 sandwiches
Cooking Methodgrilling
CostModerate
Total Timeunder 4 hours
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentgrill
Mealdinner, lunch
Taste and Texturecrunchy, herby, sharp, tangy, tart, umami
Type of Dishsandwich
Ingredients
- 1 pound mixed wild mushrooms (chanterelles, shiitakes, oysters, creminis), wiped clean, tough stems removed
- ½ cup Garlic Oil or extra virgin olive oil
- Salt and freshly ground pepper
- 6 slices Basil Bread
- 6 large radicchio leaves
- 1½ to 2 cups onion sprouts
Instructions
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If using chanterelles and creminis, cut them in half; leave the shiitake and oyster mushrooms whole. Toss all the mushrooms in the oil to coat completely. Season with salt and pepper. On a well-oiled grill or grilling rack, cook the mushrooms over medium-hot coals for 3 to 9 minutes, or until soft and lightly browned, turning as necessary. Remove the mushrooms as they cook and keep warm. Brush each slice of bread on both sides with a little oil and lightly grill.
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Place 2 radicchio leaves on 3 pieces of bread. Top with the mushrooms and onion sprouts. Top with the remaining bread, cut in half, and serve.
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