Mushroom Au Poivre Sandwich
There is no shame in eating a dirty little late night sandwich over the counter.
Especially one inspired by the swanky and forever stylish Steak Au Poivre.
So go on and get after this messy as all get out mega mushroom sando.
And if eating over the sink isn’t your thing, grab a knife and a fork and enjoy it in front of the tv.
Whee!
here’s what you’ll need
2 lbs mushrooms, sliced
1.5 cups pearl onions, peeled
1 cup heavy cream
1/2 cup Marsala wine
4 cloves garlic, minced
1 shallot, thinly sliced
4 tbsp butter
baguette buns
arugula
chives, chopped
Dijon mustard
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Saute mushrooms in extra virgin olive oil and a couple tbsp of butter over medium heat.
Season VERY generously with salt and pepper.
Once mushrooms are soft and beautifully basted in butter, remove from pan and set aside.
Now let’s make your sauce: Add 2 more tbsp butter, garlic and pearl onions to the pan.
Saute until onions are soft.
Remove pan from heat.
Slowly and CAREFULLY add Marsala wine (you want it off the heat so it doesn’t catch on fire).
Put pan back on the burner and simmer until wine is reduced by half.
Add cream and simmer until thick and unctuous, also reduced by half.
Season generously with salt and pepper.
At the same time, we’re going to make some crispy shallots.
Put thinly sliced shallots in a separate saute pan and drizzle with olive oil until covered.
Saute shallots over medium-low heat, stirring continuously, until golden and brown. This shouldn’t take long at all.
CAREFULLY remove crispy shallots from the HOT oil and place them on a paper towel-lined plate. Set aside.
Broil buns until golden. Set aside.
Now it’s time to assemble your sandwich!
Slather crisp, golden buns with Dijon mustard.
Place a large pile of arugula on the bottom bun and top with buttery, sautéed mushrooms.
Drizzle generously with your cream sauce.
Top with fresh ground pepper, crispy shallots, chopped chives and a top bun.
Enjoy!