Mushroom and Coriander Sandwich is one of the six recipes I’ve created for HER WORLD magazine (March issue: Power Packed, page 157) . I wanted to show that it’s easy to make nutrient-dense and delicious lunch in a short time.
I personally love all kinds of mushrooms. As I am not a vegetarian, I like the fact that mushroom’s texture resembles meat. I added generous amount of fresh coriander, a local herb that is not only nutritious but inexpensive. Do you know that coriander leaves (daun ketumbar) contains high levels of vitamin A, C and K?
Prep time: 5 minutes
Cooking time: 5 minutes
Swiss brown mushroom, sliced x 150 g
Dried coriander x 1/2 tsp
All purpose flour x 1 tbsp
Fresh coriander leaves x 1/4 cup
Salt and pepper to taste
Olive oil, for sauteing
4 wholemeal bread
2 slices of cheese
TO COOK MUSHROOM
In a large bowl, toss together the sliced mushrooms, dried coriander and flour until the mushrooms are well coated. Heat a large saucepan over medium-high heat. Drizzle in just enough oil to lightly cover the base of the pan, add the mushrooms and let it brown undisturbed, for 1 minute. Then, cook and stir mushrooms for 2-3 minutes until golden, crispy and cooked through. Add in fresh coriander and toss for a while. Season with salt and pepper.
TO MAKE SANDWICH
Place mushroom on wholemeal bread with a slice of cheese and lettuce.
- As swiss brown mushroom can be pricey, do try other mushrooms like enoki or oyster mushroom. My favourite is brown beech or shimeji mushroom which cost only RM 3/ 150 g.
- You can also mix it with sliced onions while cooking.
Dutch mushroom RM 10.99/ 200 g | Shimeji mushroom RM 2.99/ 150 g
Is this something you would bring to work?
#LunchboxMonday ( www.lunchboxmonday.com) is a social campaign initiated by JewelPie. Join us to pack lunch to work!