There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.
Ingredients for Sandwich
- A slice of focaccia bread
- 2 meatballs
- 3 roasted garlics
- 1/2 cluster of beech mushrooms
- 1 tsp fresh thyme leafs (About one twig’s worth)
- 1 tbs olive oil
- 2 slices of mozzarella cheese
Preparation: Sauté half a cluster of beech mushrooms in a pre-heated hot skillet with olive oil and fresh thyme. This only takes about 2 minutes, and they are ready.
Cut the focaccia in half, and spread the roasted garlic on the bottom. I just placed them on there, but you could also mush them and spread it. Heat up your meatballs and place them on top, then add the beech mushrooms. Leaving the sandwich open, place one or two slices of mozzarella on the inside of the top part of the sandwich.
Heat the sandwich in a toaster oven for about 5 minutes at 375, until the cheese starts to melt and slightly run. Remove, close the sandwich, and enjoy.