This is the time of year when I simultaneously crave something a little healthier AND something hearty and satisfying to carry me through these (hopefully) final days of winter. Let’s face it….a crisp salad just isn’t going to cut it. This Nordic open sandwich, however, hits all of the right notes. Crispy sourdough toast, creamy white bean purée and spicy glazed mushrooms come together to create a something that is both light and satisfying. We are breaking a couple of the “rules of smørrebrød” here…no dense rye bread and no butter. But trust me, the diversion is worth it. I love the way the creamy white bean spread pairs with the toasted sourdough. It makes a perfect wintertime lunch. If you are taking this on the go, I would suggest swapping out the toast from some rye crispbread and keeping the components separate until you are ready to assemble them and eat.
PrintBalsamic-Glazed Mushroom Smørrebrød with Garlicky White Bean Purée
A tasty open face sandwich with glazed mushrooms and white been purée and sourdough bread. It also happens to be vegan!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 triangular sandwiches
- Category: smørrebrød
- Cuisine: Scandinavian, Nordic
Ingredients
2 large slices of sourdough bread
1 garlic clove, peeled
Garlicky White Bean Purée (recipe follows)
Handful of baby arugula
Balsamic-Glazed Mushrooms (recipe follows)
Instructions
- Toast bread and slice on the diagonal in deep triangle shapes. Rub garlic clove over the surface of one side of the toast.
- Spread a generous layer of Garlicky White Bean Purée over each slice of toast (there will be some purée left over).
- Scatter arugula on top of the purée.
- Place Balsamic-Glazed Mushrooms on top of arugula, dividing the mushrooms evenly between the 4 sandwiches. Serve.
Garlicky White Bean Purée
1 15 ounce can cannellini beans, rinsed and drained
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, minced
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper to taste
- Reserve 1/4 cup of the beans and set aside. Place remaining beans in the work bowl of a food processor along with water, olive oil, lemon juice and garlic. Process until smooth.
- Add rosemary and reserved beans and pulse until beans are slightly broken down and rosemary is combined into the mixture. Season to taste with salt and pepper.
Balsamic-Glazed Mushrooms
2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, rinsed and cut into quarters
Course salt
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
- Heat olive oil in a 10-inch nonstick skillet over medium heat. Add mushrooms and a pinch of salt. Increase heat to medium-high and sauté mushrooms until tender and golden brown, approximately 7-9 minutes.
- Add vinegar and crushed red pepper flakes. Reduce heat to medium low. Continue to cook until vinegar forms a light glaze over the mushrooms, about 1 minute. Season to taste with salt. Set aside to cool slightly.
Keywords: mushrooms, vegan, vegetarian, smørrebrød, smörgås, sandwich, white beans
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