In Honor of Fungi Peter Shilton: Sauteed Mushroom Sandwiches

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.

  1. 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
  2. Then I cooked it all on high heat until the consistency of the mushrooms changed
  3. I had to add more margarine along the way
  4. When the mushrooms were almost done, I started toasting the bread.
  5. 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. 

Recipe: Ma Hubbard’s Quick & Simple Garlicky Artichokes & Cauliflower

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My wife wasn’t feeling good Sunday afternoon, so I decided to make supper. I went to the refrigerator, then to the freezer, and then to the pantry. I was starting to feel a little like old mother Hubbard.

We hadn’t made our big, out of town grocery run in a couple of weeks, so the ingredients I’d instinctively reach for weren’t there. But the cubbard wasn’t bare. I found (among other things) frozen cauliflower, a jar of grilled & marinated artichoke hearts, some quinoa, and our usual seasonings. So I fired up the stove top and went for it.

This time, it actually turned out well. So, now, I present, “Ma Hubbard’s Quick & Simple Garlicky Artichokes & Cauliflower.”

You’ll need:

  • Artichoke Hearts (I used Terra Verde Grilled & Marinated, maybe 1/5th of a jar)
  • Cauliflower (I used frozen, a one-pound bag)
  • Garlic (I used bottled minced garlic, about 2 tablespoons)
  • Tomato sauce (I used a small can we had in our pantry, about 5 ounces)

Optional Ingredients:

  • Oregano to taste
  • Basil to taste
  • Sugar/Splenda/Stevia to taste

Instructions

  1. Cook your cauliflower until it is not quite done. I prefer to steam it in a microwave-safe steaming dish.
  2. Heat a non-stick skillet (or spray a regular skillet with non-stick spray) and add artichoke hearts, cauliflower, tomato sauce, and garlic.
  3. At this point, add any optional ingredients
  4. Stir everything together on medium heat until the artichoke hearts are broken up and everything is coated in the garlic and tomato sauce.
  5. Simmer on low heat until the tomato sauce has thickened down and is no longer liquid. This shouldn’t take long.

This is a savory, garlicky dish that can be too pungent for some people’s tastes. My wife likes it better with basil and sweetener. Either way, it tastes good paired with quinoa. You could also pair it with couscous, pasta, or rice, or just eat it straight out of the pan.

Enjoy!