Open-face mushroom sandwiches with pecorino salsa verde recipe

Ingredients for Open-face mushroom sandwiches with pecorino salsa verde

• 3 medium shallots, thinly sliced crosswise, rings separated

• 15 ml red wine vinegar

• 5 ml crushed red pepper flakes

• 5 ml freshly ground black pepper

• kosher salt

• 85 g Pecorino Romano, Grana Padano, or Parmigiano-Reggiano

• 240 g mixed tender herb leaves or greens (such as parsley and dill or dill and rocket), loosely packed

• 75 ml extra-virgin olive oil

• 450 g king trumpet or crimini mushrooms, trimmed

• 90 ml extra-virgin olive oil

• 6 slices country-style bread, 2.5 cm thick

How to make Open-face mushroom sandwiches with pecorino salsa verde

1. Soak six to eight 10" metal skewers or bamboo skewers in water if using bamboo.

2. Combine shallots, vinegar, red pepper flakes, and black pepper in a small bowl; season lightly with salt, keeping in mind that the Pecorino will add some saltiness. Let the mixture sit for 3 minutes.

3. Slice the Pecorino very thinly into tiles using a knife; irregular pieces are acceptable.

4. Add the sliced Pecorino, herbs, and oil to the pickled shallots and toss gently to combine. Taste and adjust seasoning with more salt if necessary, then set aside.

5. Prepare a grill for medium-high heat and clean the grate.

6. Slice the mushrooms lengthwise into ¼" thick planks, creating 3–4 planks per mushroom, depending on their size. If using particularly small mushrooms or crimini, slice them ½" thick and thread them onto skewers to prevent them from falling through the grate.

7. Brush the cut sides of the mushrooms with some of the oil, then transfer them to a large bowl or arrange them on a rimmed baking tray if skewered.

8. Lightly brush both sides of each slice of bread with the remaining oil and transfer them to a platter.

9. Press each slice of bread down onto the grate for even contact, then grill until browned with some lightly charred spots, about 2 minutes per side. Aim for a crunchy exterior with a chewy centre. Transfer the grilled bread back to the platter.

10. Clean the grate by brushing it. If using a gas grill, reduce the heat to medium. For a charcoal grill, it should be moving towards medium from medium-high; allow a few minutes if necessary.

11. Grill the mushrooms, turning them halfway through and moving them around as needed to avoid flare-ups, until golden all over with lightly charred edges — about 6–8 minutes for small pieces and 8–10 minutes for large ones. Transfer them back to the bowl, sliding off the skewers if necessary.

12. Add the Pecorino salsa verde to the mushrooms and toss to combine.

13. Spoon the mushroom mixture over the grilled bread and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.