Herby Mushroom Sandwich Spread Food

RING-MY-BELLA MUSHROOM SANDWICH

Steps:

• Coat the mushroom and onion with oil and sprinkle with salt and thyme, to taste.
• Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat on the stove. Place the mushroom in the pan, round side down, along with the onion, side by side. Cook for 5 minutes without flipping.
• Meanwhile, pull string cheese into pieces and set aside. Season the mayo with cayenne pepper, to taste; mix well and set aside.
• Flip the mushroom and onion in the pan. Top the mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Remove from the pan and set aside.
• Split apart the bun and spread the inside of each half with butter. Sprinkle with garlic powder. Place the bun halves in the pan, still over medium-high heat, with the buttered sides down. (Alternatively, toast bun halves in a toaster oven.) Once warm and toasty, after 1 to 2 minutes, remove and plate with the buttered sides up.
• Spread the buttered side of the bun's top half with mayo, and set aside. Place the mushroom on the bottom half of the bun; top with onion, tomato, and lettuce. Finish off your sandwich with the top half of the bun. Now CHEW!

HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS

Steps:

• Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
• Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
• Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
• Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
• Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
• Just before serving, top with fried shallots and more shaved Parmesan.
• Do ahead
• Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.

HERBY MUSHROOM SANDWICH SPREAD

Steps:

• Combine all ingredients in a food processor or blend with an electric beater until smooth.
• Chill for approx 20 mins before serving to allow flavours to combine.
• Spread on bread for a tasty & healthy snack.

ZIPPY SANDWICH SPREAD

Steps:

• Combine Miracle Whip salad dressing, Dijon mustard, sour cream, cayenne pepper, garlic powder, curry powder, and jalapenos.
• Chill.
• This spread will keep in the refrigerator for 3 weeks.

SAVORY MUSHROOM SPREAD

Steps:

• Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
• Add wine and cook 2 minutes longer.
• Cool mixture.
• Remove to serving bowl and stir in sour cream and nuts.
• Season to taste with salt and pepper.
• Serve with baguettes or crackers.

HOT MUSHROOM SPREAD

Steps:

• Fry bacon until crisp; drain on paper towels.
• Crumble bacon and set aside.
• Drain off bacon drippings, reserving 2 tablespoons in the skillet.
• To the skillet, add mushrooms, onion, and garlic; cook, stirring often, until liquid is evaporated.
• Stir in flour, salt, and pepper; add in cream cheese, Worcestershire sauce, and soy sauce; cook, stirring constantly, until cheese melts.
• Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly (do not boil).
• Serve warm with assorted crackers or toast points.

SWEET 'N SAVORY SANDWICH SPREAD

Steps:

• Mix and spread on one side of sandwich bread.
• Store any remaining portion in refrigerator.
• Note: Use mayonnaise only. The flavor does not blend so well with Miracle Whip.