Spanish-Style South African Gatsby

Recipe courtesy of the Mushroom Council and


Yield: 4 servings


For sandwich filling
1 lb Portabella Mushroom, caps slivered thinly
4 tbl basil, slivered
3 oz Colavita Olive Oil
1 recipe Piquillo-Black Olive Relish (see below)
3 oz Mahon or Manchego Cheese, grated
1 oz Colavita Extra Virgin Olive Oil
2 10-oz ficelle baguettes
Salt and freshly ground pepper

For piquillo-black olive relish
¼ cup pitted black olives, chopped
¼ cup grilled red bell pepper, seeded and diced
¼ cup grilled yellow pepper, seeded and diced
1 ½ cups piquillo peppers
1 tsp crushed red pepper flakes
2 tsp fresh garlic, chopped fine
2 tsp fresh thyme
2 tbl chopped fresh parsley
1 tbl red wine vinegar
2 tbl lemon juice
2 tbl honey
4 tbl Colavita Olive Oil
Salt and freshly ground pepper


For piquillo-black olive relish:
(Use ½ for recipe. Retain remainder for other preparations)

In a small mixing bowl, combine all ingredients and season to taste with salt and pepper. Refrigerate for 2 hours. Bring to room temperature before serving. Adjust acidity.
For sandwiches:
Heat a medium size sauté pan. Add the olive oil. Toss in the mushrooms and sauté until almost golden brown. Stir in the basil and season.

Slice open the ficelle thin baguettes. Evenly distribute the piquillo-black olive relish. Top with the sautéed mushrooms, grated cheese and a drizzle with Colavita EVOO.


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