I typically do not like mushrooms. However, I like tiny, diced, cooked mushrooms, and they are my new favorite way to liven up my sandwiches on any typical day.
Mushrooms diced very tiny and then sauteed in chopped garlic, parsley, and a tablespoon or so of olive oil until dark brown and soft (add salt and pepper if you wish) is a great way to liven up any veggie sandwich and feel like you are eating more than just lettuce. It has become a staple in my typical sandwich making on a daily basis.
I saute the mushrooms, and then store them up to a week in the fridge, and anytime I make a sandwich, I spoon out a teaspoon or so of the sauteed mushrooms and place them on a plate to microwave for about 30 seconds. Just adding the hot sauteed mushrooms to a plain sandwich with just mayonnaise brings back those lovely days of eating a hot roast beef or hot turkey sandwich. MMM….
I also like to take the re-heated mushrooms and sprinkle them on my salads. The garlicky tenderness of the mushrooms gives you the feel of eating bacon or chicken strips in your salad without the meat. The sauteed mushrooms go terrific with Ranch or Bleu cheese, my personal favorites.
A classic twist on the BLT for vegetarians it to make it an MLT instead. Mushroom, lettuce, and tomato. Those hot sauteed mushrooms on your mayonnaise before adding the slice of juicy tomato and lettuce is just heaven in your mouth. It sure beats the fake bacon bits I normally use, and the sandwiches I make with those are my fiance’s favorite- and he eats meat like a caveman.
Since I discovered that so long as mushrooms are cut so tiny you can almost not decipher what they are, and so long as they are sauteed with chopped garlic and my favorite seasonings, I found out I truly LOVE mushrooms. I even put sauteed mushrooms stored in the fridge in my spaghetti sauces and pasta dishes in general. I put mushrooms in nearly everything now, but in sandwiches, the sauteed mushroom bits are definitely tops- so long as they are heated up first. Try it- simply delicious.