This Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée 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. Oh, and it just happens to be vegan!
We are deviating from a few of the basics 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 garlic-rubbed toasted sourdough.
Making the White Bean Purée
This garlic and rosemary white bean purée is probably deserving of its own post entirely. It is so simple to make and a nice, plant-forward change from hummus. You could use this white bean purée as a sandwich base as I have here, or simply as a dip with crispbread or pita chips. It is incredibly versatile and delicious. Need some other ideas for topping this white bean purée on sourdough toast? It would also be fabulous with:
- these roasted cherry tomatoes + chopped fresh basil (hello summer!)
- this roasted broccoli, sun-dried tomato and olive mixture
- arugula dressed with a squeeze of lemon and extra virgin olive oil + these pickled onions
My recipe uses a food processor, which is the best way to use achieve a creamy purée, but if you were in a hurry or didn’t happen to have a food processor, you could create a more “rustic mash” of white beans for your sandwich using the back of a fork….just as delicious but a little less luxurious in texture. You can make your white bean purée a couple of days ahead of time and store it in the fridge until you are ready to assemble your sandwiches.
Making the Balsamic-Glazed Mushrooms
These balsamic-glazed mushrooms add just the right sweet/spicy/umami note to this open sandwich. They come together in a flash, and would make a nice side dish in their own right, maybe with a grilled burger or snuggled next to this Warm Barley Salad with Fresh Herbs. Feel free to make them a couple of days ahead of time and simply reheat them when you are ready to serve. They store well and are very forgiving.
If you are taking this on the go, I would suggest swapping out the toast for some crispbread and keeping the components separate until you are ready to assemble them and eat.
I hope you give this Smørrebrød with Balamic Mushrooms and White Bean Purée a try!! It is a favorite around our house and I bet you will love it as well. Please let me know how it turns out for you in the comments below! I LOVE hearing from you.Print
Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée
A delicious (and vegan!) open sandwich featuring a garlic and rosemary white bean purėe, balsamic-glazed mushrooms and tender arugula piled high on top of toasted sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 triangular sandwiches 1x
- Category: smørrebrød
- Cuisine: Scandinavian, Nordic
- Diet: Vegan
For the Smørrebrød:
2 large slices of sourdough bread
1 garlic clove, peeled
White Bean Purée (recipe follows)
A handful or two of baby arugula
Balsamic-Glazed Mushrooms (recipe follows)
For the 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
For the Balsamic-Glazed Mushrooms:
2 tablespoons extra-virgin olive oil
12-16 ounces cremini or white mushrooms, rinsed and cut into quarters
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Make the White Bean Purée: 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.
Make Balsamic-Glazed Mushrooms: 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.
Assemble sandwiches: Toast bread and slice on the diagonal into triangle shapes. Rub garlic clove over the surface of one side of each piece of toast.
Spread a generous layer of White Bean Purée over each slice of toast (there will be some puree 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.
Keywords: mushrooms, vegan, vegetarian, smørrebrød, smörgås, sandwich, white beans, arugula