Grilled Steak Sandwich with Mushroom Spread

Recipe courtesy of the Mushroom Council and


Yield: 4 (About 1 cup mushroom spread)


2 tablespoons butter
1/2 cup chopped onion
1/2 teaspoon minced garlic
8 ounces white button mushrooms, finely chopped (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon thyme leaves, crushed
1/8 teaspoon ground black pepper
8 slices sourdough or crusty Italian bread
8 ounces grilled steak (about 12 slices) or boneless chicken breast
1/2 cup thinly sliced red onion
2 cups trimmed arugula or spinach leaves


In a large skillet over medium-high heat, heat butter until hot. Add onion and garlic; cook, stirring frequently, until softened, 2 to 3 minutes. Add mushrooms; cook and stir until browned and liquid has evaporated, about 5 minutes. Stir in salt, thyme and pepper.

Spread each slice of bread with about 2 tablespoons of the mushroom mixture. Top 4 of the slices with steak, onion and arugula, dividing evenly. Cover with the remaining bread slices.


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