Grilled Wild Mushrooms, Radicchio, and Sprouts Sandwich


Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

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


Total Timeunder 4 hours

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian


Mealdinner, lunch

Taste and Texturecrunchy, herby, sharp, tangy, tart, umami

Type of Dishsandwich


  • 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


  1. 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.

  2. 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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