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A close up of an open sandwich with mushrooms and lettuce

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.
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Course: lunch, sandwich, smørrebrød
Cuisine: Nordic, Scandinavian
Keyword: balsamic mushrooms, bean puree recipe, glazed mushrooms, smørgås, smørrebrød
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 triangular sandwiches
Calories: 325kcal
Author: Kristi


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
  • ¼ teaspoon crushed red pepper flakes


  • Make the White Bean Purée:  Reserve ¼ 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.


Calories: 325kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 417mg | Potassium: 330mg | Fiber: 7g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 4mg