Mushroom Delight Sandwhich

Inspiration from Dad’s Luncheonette

My Favorite is Mushroom Delight Sandwhich and I always find inspiration in the most unexpected places. During a trip to Half Moon Bay, I stumbled upon a charming little spot called Dad’s Luncheonette. The moment I stepped inside, the rich aroma of savory dishes hit me, and I was instantly hooked. Among all the delightful offerings, their mushroom sandwich stood out to me. The blend of maitake mushrooms, sharp cheddar, and tangy pickled onions was simply unforgettable. I knew right then that I had to recreate this masterpiece at home, but with my own twist.

Perfecting the Pickle

Back in my kitchen, the first thing I tackled was the pickled onions. I wanted to capture that perfect balance of tang and sweetness. Using white balsamic vinegar and a mix of spices, I created a pickling liquid that brought the thinly sliced red onions to life. The process took a bit of patience, as I let the onions soak in the mixture for at least four hours, but the result was worth every minute. The onions turned out vibrant and full of flavor, adding just the right amount of zing to the sandwich.

Crafting the Sandwich

Next came the heart of the sandwich – the mushrooms. Maitake mushrooms are a favorite of mine for their rich, earthy flavor and unique texture. I cooked them in ghee to bring out a nutty undertone and seasoned them simply with salt and pepper. Topped with sharp cheddar cheese, the mushrooms became the perfect filling. The combination of melted cheese and crispy mushrooms was a match made in heaven. To complete the sandwich, I toasted whole-wheat bread slices in ghee, which gave them a lovely golden-brown crust.

A Delightful Creation

As I assembled the Mushroom Delight Sandwich, layering the pickled onions, cooked mushrooms with melted cheese, fried eggs, and fresh lettuce, I knew I had something special. The first bite was an explosion of flavors – the tanginess of the pickled onions, the richness of the mushrooms and cheese, and the freshness of the lettuce all came together beautifully. It was a hearty, satisfying meal that brought back memories of my visit to Half Moon Bay. Sharing this recipe brings me immense joy, knowing that it can bring a bit of that same delight to others’ kitchens.

Chef’s Notes-Mushroom Delight Sandwhich

• Ensure the mushrooms are thoroughly cleaned and dried before cooking. Any excess moisture can hinder the browning process.
• For a milder flavor, you can rinse the pickled onions under cold water before adding them to the sandwich.
• skimming off the milk solids. This will give you a similar nutty flavor.
• When toasting the bread, keep an eye on the heat. If the pan gets too hot, the bread can burn quickly. Adjust the temperature as needed.
• Cooking the eggs with a lid helps them cook evenly and prevents them from drying out. For a runny yolk, cook for less time.
• To prevent the sandwich from becoming soggy, make sure the mushrooms are well-drained of any excess oil before assembling.

Mushroom Delight Sandwich

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Dive into the flavors of this Mushroom Delight Sandwich, a specialty inspired by Dad’s Luncheonette in Half Moon Bay. This sandwich features savory maitake mushrooms, tangy pickled onions, and a rich ghee-cooked base that brings out a nutty flavor. Perfect for a hearty lunch or dinner, this vegetarian delight is sure to impress your taste buds and leave you craving more!

Course: Main CourseCuisine: AmericanDifficulty: Medium

Print

Servings

4

sandwiches

Prep time

30

minutes

Cooking time

25

minutes

Calories

450

kcal

Resting Time

4

hours 

Total time

4

hours 

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pickled Onion

• 1 ½ tablespoons crushed red chili flakes

• 1 tablespoon whole black pepper seeds

• 1 garlic clove, smashed and peeled

• 1 bay leaf

• 1 cup white balsamic vinegar

• 1 cup white sugar

• 1 medium red onion, thinly sliced

• Sandwich

• 3 tablespoons mayonnaise

• 1 tablespoon spicy brown mustard

• 1 teaspoon vegetarian Worcestershire sauce

• 5 tablespoons ghee (clarified butter), divided

• 8 slices whole-wheat bread

• 14 ounces maitake mushrooms

• ¼ teaspoon ground black pepper

• ⅛ teaspoon sea salt

• 4 slices sharp Cheddar cheese

• 4 large eggs

• 8 leaves red oak lettuce

• Alternative Ingredients:

• Pickled Onion: Use apple cider vinegar instead of white balsamic vinegar.

• Ghee: Substitute with clarified butter or regular butter.

• Maitake Mushrooms: Replace with shiitake or portobello mushrooms.

• Sharp Cheddar Cheese: Use Swiss or Gouda cheese as an alternative.

• Vegetarian Worcestershire Sauce: Regular Worcestershire sauce can be used if not strictly vegetarian.

Directions

• Pickling Process – In a medium saucepan over medium-low heat, toast the crushed red chili flakes, black pepper seeds, garlic clove, and bay leaf until aromatic (about 1-3 minutes). Pour in the white balsamic vinegar and bring to a boil over medium-high heat. Stir in the sugar until it dissolves completely. Place the thinly sliced red onion in a non-reactive bowl and pour the hot pickling liquid over it. Allow it to cool to room temperature (approximately 1 hour), then cover and refrigerate for at least 4 hours or up to one week.
• Sauce Preparation – In a small bowl, mix together the mayonnaise, spicy brown mustard, and vegetarian Worcestershire sauce until well combined.
• Toasting Bread – Heat 1 tablespoon of ghee in a large nonstick skillet over medium-high heat. Add 2-3 slices of whole-wheat bread and toast until one side is golden brown (about 1-2 minutes). Adjust the heat as necessary to avoid burning. Transfer the toasted bread to a plate and repeat this process with the remaining bread slices using an additional 2 tablespoons of ghee.
• Cooking Mushrooms – In the same skillet, add the remaining tablespoon of ghee along with the maitake mushrooms. Season with ground black pepper and sea salt. Cook without stirring until the mushrooms are browned and crispy on one side (about 2-3 minutes). Flip the mushrooms and press them down with a spatula to flatten slightly. Top with slices of sharp Cheddar cheese and cook until the cheese melts (approximately 3 minutes). Transfer to a plate.
• Frying Eggs – Add the last tablespoon of ghee to the skillet over medium heat. Crack the eggs into the pan and cover with a lid. Cook until the eggs reach your desired level of doneness (about 2-4 minutes).
• Assembling Sandwich – Spread the prepared sauce on the untoasted sides of the bread slices. Layer with pickled onions, cooked mushrooms with melted cheese, fried eggs, and fresh lettuce leaves between the bread slices.

Equipment

• chef’s knife
• cutting board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 210mg
• Sodium: 600mg
• Potassium: 400mg
• Carbohydrates: 45g
• Fiber: 5g
• Sugar: 12g
• Protein: 18g
• Vitamin A: 15IU
• Vitamin C: 10mg
• Calcium: 20mg
• Iron: 15mg

FAQ-Mushroom Delight Sandwich

Can I make the pickled onions in advance?

Yes, the pickled onions can be made up to a week in advance. Store them in an airtight container in the refrigerator.

What other mushrooms can I use if I can’t find maitake mushrooms?

Shiitake or portobello mushrooms are great alternatives that will also give a rich flavor and meaty texture to the sandwich.

How can I make this sandwich vegan?

Substitute the ghee with a plant-based butter, use vegan mayonnaise, and replace the eggs with a tofu scramble or a slice of grilled tofu.

Can I use regular butter instead of ghee?

Yes, regular butter can be used, but ghee adds a unique nutty flavor and has a higher smoke point, making it better for toasting bread.

Is there a way to reduce the calories in this sandwich?

To reduce the calorie count, use a lighter cheese, opt for a low-fat mayonnaise, and consider using less ghee or substituting with a light cooking spray for toasting the bread.