Is there anything better than a sandwich you don’t have to sit at your desk and eat?
This Mushroom Steak Sandwich from Nigella is the perfect treat for your Saturday or Sunday. Eat it for lunch or dinner, rain or shine, we can guarantee it will put a smile on your face and bring warmth to your tummy. Comforting, simply and easy to make, and it will feel incredible eating a sandwich from the comfort of your own home instead of your work staff room.
- 1 large flat field or portobello mushroom (stalk trimmed slightly)
- 1 tablespoon soft butter
- ½ clove of garlic (minced or chopped)
- 1 tablespoon chopped flatleaf parsley
- 1 ciabatta (or soft roll or bap)
- sea salt to taste
- ½ teaspoon dijon mustard (or to taste)
- ¼ lemon
- a few leaves of lettuce such as iceberg
- Preheat the oven to 200°C/ 180°C Fan/gas mark 6/400°F. Put the mushroom stalk side up on a small baking tray or dish. Mix the butter, garlic and parsley together with a pinch of sea salt and spread over the gilled underside of the mushroom.
- Cook for 20 minutes, or until the garlicky, buttery juices are oozing and mingling with the black juices from the mushroom.
- Cut open your roll and smear the cut side of the bottom piece all over the baking sheet to soak up the pungent juices.
- Smear with Dijon mustard, top with the mushroom, sprinkle with more salt if wished, a squeeze of lemon juice and add some chopped lettuce, as you like. Sandwich with the top part of the roll (if there are any juices left in the tin or dish, dunk this too) and bite in exquisitely.