The vegan mushroom spinach baguette is an elegant, healthy, and nutritious snack or main dish. The sandwich is made in less than 30 minutes, yet, it is very tasty and customizable.
Whenever you want to eat something filling and delicious, a sandwich is always a great choice. Moreover, the recipe is very easy to prepare and you don’t need to spend too much time in the kitchen. It is one of the grab-and-go snacks that you can prepare in advance or serve your vegetarian guests at any time of the day.
I love sandwiches because they are very versatile and you can customize them according to your tastes and needs. When spring is knocking at the door, I like to keep my meals simple and reduce meat consumption. Spring is the perfect time of the year to love a couple of pounds and to prepare for the beach season. It is best to start earlier to make sure you’re on time. Also, we’re all busy, and preparing complicated dishes is more of a luxury. Therefore, healthy sandwiches are a great choice for the times when you’re running against the clock.
Ingredients for vegan sandwich with mushrooms and spinach
If the regular lettuce, vegan cheese, and tomato sandwich sounds boring to you, then this recipe will definitely catch your attention. The juicy and meaty vegan sandwich recipe is built up with mushrooms, spinach, mayo, and your favorite type of bread. It is all it takes to prepare a sandwich that will make you happy.
The key to success, just like for any other recipe, lies in the fresh ingredients. The fresher your vegetables, the juicier and tastier your final result. Also, if we’re talking about a sandwich, bread is very important. A fresh and crispy baguette will only enhance the flavors and the culinary experience, your taste buds will be thrilled.
Here is the list of ingredients for the mushroom spinach baguette:
- Half a baguette or a baton, the short version of the traditional baguette
- Mushrooms, 14 oz
- Onion, one half
- Garlic, 3-4 cloves
- Baby spinach leaves, 8 oz
- Olive oil, 2 tablespoons
- Mayo, 2 teaspoons
How to saute mushrooms and spinach?
The goods news is that it is very easy to recreate this recipe. It involves sauteing the mushrooms and the spinach with spices then placing them on a loaf of fresh baguette. But let’s take it to step by step.
When choosing the mushrooms for a sandwich, my vote goes to the brown champignons. Also known as Baby Bella or Cremini mushrooms, these champignons have an earthier flavor than the whites. I consider being worth spending a bit extra for the creminis as they give out a bolder mushroom flavor. Your mushroom spinach baguette will have a richer, nutty-tasting flavor. Isn’t that something you’d want from a sandwich?
Getting back to the recipe, first, clean and slice the mushrooms. Make sure you don’t cut them in small pieces because they will reduce in size during cooking. Just wipe away the dirt and cut off the mushroom stems. Then place them caps-side down and slice them in about 5-6 equal parts, perpendicular to the cutting board.
Heat up a frying pan and add the olive oil. In the meantime peel and chop the onion and the garlic then sautee it for about 2 minutes. Add the mushrooms to the pan and fry them for about 5-7 minutes, or until all the liquid evaporates. Remember to salt it, and sprinkle some granulated garlic on top. That will only enhance the taste. The first part of the cooking process is done, let’s proceed to the second.
How to saute the spinach?
Transfer the sauteed mushrooms to a plate and wipe off the pan/skillet with a paper towel. Put it back on the stove and drizzle only a few drops of olive oil. Add the baby spinach leaves to the hot surface and mix. Make sure you mix often as the spinach will be cooked in less than 30 seconds. You don’t want the leaves too mushy, let them be half-way through penetrate by the heat. Put the spinach on the plate next to the cooked mushrooms. Let’s assemble the mushroom spinach baguette.
How to make the vegan mushrooms spinach baguette?
At this point slice the baguette into 2 equal parts, horizontally, and grease it on both inner parts with mayo. Lay one row of mushrooms and add some of the spinach. Top the composition with the other haft of baguette. You can add some fresh or dried tomatoes to make it a bit tangy. Serve the mushroom spinach baguette next to a refreshing salad such as the Italian Salad, or the Mixed Greens Salad with Apricot Vinaigrette. Enjoy every bite of it!
Vegan mushrooms spinach baguette
- 1/2 baguette or baton
- 14 oz mushrooms
- 1/2 onion
- 3-4 cloves garlic
- 8 oz baby spinach leaves
- 2 tbsp olive oil
- 2 tsp mayo
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1 pinch ground pepper
- Peel and finelly chop the onion and the mushrooms
- Heat a pan with olive oil and sautee the onion and the garlic
- Clean, slice, and sautee the mushrooms with the onion and garlic until the liquid evaporates
- Transfer mushrooms to a plate
- Wipe off the pan with a paper towel, drizzle a few drops of olive oil, and put it back on the stove
- Add the baby spinach leaves to the hot surface and mix, cook for a maximum of 30 seconds
- Transfer to the plate next to the mushrooms
- Slice a baguette into 2 parts, horizontally
- Grease the inner parts with mayo
- On one half of the baguette, lay one row of mushrooms and one of spinach and top with the second half of the baguette
- Optionally, add some cherry tomatoes or dried tomatoes
- Serve with pleasure