Twenty years ago, I spent the summer studying in London. One of my favorite places to eat was an affordable little Italian cafe called Mona Lisa.
And my favorite sandwich there by far ease Fungi Peter Shilton, sauteed mushrooms on white bread with swiss cheese.
Last night I remembered this sandwich, and as the late great Jerry Clower would say, “had a craving flung upon me.”
So I tried to recreate the experience with items I had on hand:
- canned mushrooms
- bottled garlic cloves
- Smart Balance vegan margarine
- Sarah Lee Artisano bread
- a skillet.
I’m sure it would have been better with fresher ingredients, but it was delicious even out of the can.
- I drained 1 can of mushrooms and put them in a small skillet, along with three cloves of garlic and two good pats of margarine
- Then I cooked it all on high heat until the consistency of the mushrooms changed
- I had to add more margarine along the way
- When the mushrooms were almost done, I started toasting the bread.
- When the toast was done, I “buttered” it, too.
This made two thick and juicy, hot and toast sandwiches. I will definitely make this again.