Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée

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.



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

Coarse salt

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes


  1. 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.

  2. 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.

  3. 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.  

  4. 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.

  5. 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.

  6. Spread a generous layer of White Bean Purée over each slice of toast (there will be some puree left over).

  7. 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