Mediterranean Mushroom Salad Croissants

Courtesy of the Mushroom Council and Foodie Tots

 

Yield:

Makes filling for 4-6 sandwiches

Ingredients:

For the salad:
1 tablespoon olive oil
1 pound cremini mushrooms
1 1/2 ounces (1/2 cup) sundried tomatoes
1/2 cup chopped walnuts
6-8 leaves fresh basil

For the dressing:
2 tablespoons olive oil
1 tablespoon pomegranate balsamic vinegar
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon sea salt
fresh ground black pepper

For the sandwiches:
4 large croissants
1 cup baby spinach

Directions:

1.  Heat olive oil in a large skillet or sauté pan over medium low heat.
2.  Clean the mushrooms gently with a damp paper towel. Cut in half lengthwise, then cut halves into quarters. Smaller mushrooms can simply be quartered; you want pieces about 1/4-inch thick.
3.  Cook the mushrooms until browned and tender, about 10 minutes, stirring only once or twice. You may want to cook them in two batches, as they’ll brown better in a single layer.
4. While the mushrooms cook, coarsely chop sundried tomatoes, walnuts and basil. Place in a mixing bowl.
5.  Whisk together the dressing ingredients in a separate small bowl, set aside.
6. Combine cooked mushrooms with the tomato, walnut and basil mixture. Add dressing and toss gently to combine. Let rest 10 minutes for flavors to meld.
7. To assemble sandwiches, slice croissants in half. Arrange a handful of spinach leaves on bottom half, then top with a generous helping of mushroom salad. Place second half of croissant on top, slice in half, and wrap up to go. Enjoy!
Editor’s Note: This recipe is vegan, simply change the suggested croissant service for a favorite vegan bread or a bed of mixed greens.

 

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