Sauteed Mushrooms and Roquefort Sandwich on Lingonberry Bread

There’s something to be said for simplicity, and when we cook it is usually Wendie saying it. After we baked our Lingonberry bread, Wendie made this sandwich and I made the “Turkey Sandwich with Creamy Garlic Paste, Avocado, Red Bell Pepper and Onion on Lingonberry Bread“. Both were good, but given the exuberant amount of toppings on mine, it should have been 4 times better. However, this simple construction proved to be a worthy contender in our internal struggle for sandwich supremacy. The slight chewiness of the mushroom goes really well with fresh bread. Wendie’s genius is of course to sauté the mushrooms in olive oil with a hint of chili, which really pops out your taste buds so they can pick up the flavors of the wonderful Roquefort.

Mushroom and Roquefort Sandwich on Lingonberry Bread
Mushroom and Roquefort Sandwich on Lingonberry Bread

Sandwich Recipe

  • 1 slice of lingonberry bread
  • 2-3 mushrooms
  • 1 pinch of chili flakes
  • 1 tbs olive oil
  • 1-2 tbs Roquefort cheese

Heat up the olive oil in a frying pan, and cut the mushrooms into slices about 1/4 inch thick (As seen on pictures). Add the chili to the olive oil, and sauté the mushrooms until they become golden brown. Place the mushrooms on the freshly baked bread, and spread the Roquefort on top. Enjoy while warm.

Mushroom and Roquefort Sandwich on Lingonberry Bread
Mushroom and Roquefort Sandwich on Lingonberry Bread
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One thought on “Sauteed Mushrooms and Roquefort Sandwich on Lingonberry Bread”

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