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Sautéed Mushroom & Sage Sandwich   1 comment

Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!


1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Cheddar Cheese (shredded)
1 tsp Tomato Ketchup
1 tsp Dried Sage
½ tsp Garam Masala
½ tsp Chilli Powder
½ tsp Pepper
Salt to taste
½ medium Onion (finely chopped)
1 tsp Green Chillies (finely chopped)
6-8 medium Mushrooms (cleaned, stemmed & chopped)
4 slices Wheat/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Clean mushrooms thoroughly and soak after chopping in normal water for 2-3 minutes
  2. In a nonstick pan heat butter, add the Mushrooms and saute until water is evaporated.
  3. Take the mushrooms aside and heat olive oil in the pan. Add the onions & green chillies and saute till translucent.
  4. Add the sauteed mushrooms and cook for a minute till it mixes well.
  5. Add salt, pepper, sage, garam masala and chilli powder. Turn heat on medium and stir regularly for 2-4 minutes till properly cooked.
  6. Add tomato ketchup and mix well. Take the mixture of the heat.
  7. Toast Bread Slices a little and stuff the filling for 2 sandwiches with Cheddar garnishing.
  8. Toast further according to preference or grill in sandwich maker.
  9. Serve with tomato ketchup and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute Mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingredients!
  • Multi-Grain/Semolina Bread is preferred for this dish for the extra crispiness and earthy flavour it provides which gels well with the foresty flavour of mushrooms.

-: Picture :-

Sautéed Mushroom & Sage Sandwich

Sautéed Mushroom & Sage Sandwich


Posted March 26, 2012 by Rahul in Continental, Recipes

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