Olsmorgas Open Face Mushroom And Onion Sandwich Food

MUSHROOM & ONION GRILLED CHEESE SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean., Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter., In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

MUSHROOM SANDWICH

Steps:

• Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.
• Add mushrooms and saute until they are cooked yet crunchy. Set these aside.
• Smear ¼ to ½ tbsp butter over each bread slice.
• Spread the mushrooms over the inner side of the bread (buttered side out).
• Top the bread with mushrooms & grated cheese. Then sprinkle herbs and chilli flakes.
• Place another slice of bread (buttered side out).
• Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.
• Slice the mushroom sandwich and serve hot.

OLSMORGAS (OPEN-FACE MUSHROOM AND ONION SANDWICH)

Steps:

• Melt butter in a skillet and saute the onion until wilted.
• Add mushrooms and cook until light brown and a little crisped around the edges.
• Add salt and pepper.
• Spoon mixture onto bread.
• Sprinkle with parsley.

ONION SANDWICH

Steps:

• Slice onion into med slices, spread mayonnaise or miracle whip onto both slices of bread add the salt and the pepper to the mayonnaise add onions and enjoy.

OPEN-FACED TURKEY SANDWICH WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
• Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
• Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.