Hugh's roast mushroom and kimchi sourdough
You don't need meat for a filling sandwich.
Ingredients
"This is immensely satisfying food: fat mushrooms, roasted until charred and oozing their dark juices, sandwiched in toasted sourdough with roasted red onion and a generous amount of kimchi (or kraut)," says Hugh Fearnley-Whittingstall.
"Give it a go in one piece if you like, but no one will think less of you if you serve it as an open sandwich, or even partially dismantle this chunky sarnie before tucking in."
Roast mushroom and kimchi sourdough sarnies
Plant count 5, Fibre count 10gReady in 50 minutes
Serves 2
2tbsp olive oil
4 large, open cap mushrooms, such as portobello
1 large or 2 medium red onion(s), cut into 4 thick rounds
4 slices of wholegrain sourdough, or 2 sourdough rolls, split
About 4 heaped tbsp of your favourite kimchi or spicy sauerkraut
Sea salt and black pepper
Method
1. There's no need to preheat your oven for this – unless it’s a non-fan oven that takes a while to heat up.
2. Trickle the olive oil into a roasting dish and spread it around with a brush. Add the mushrooms, gill side down and use the brush to get some oil on the top of them. Add the onion rounds to the dish, and oil these too. Season everything well with salt and pepper.
3. Put the roasting dish into a cold oven and set it to 180°C Fan/200°C/Gas 6. Cook for 20 minutes, or until the mushrooms are well shrunken and darkened and the onion is soft (it might take a little longer in a non-fan oven).
4. Take the dish out and use tongs to flip everything over. Season again and return to the oven for 15 to 20 minutes or until everything is completely tender and nicely caramelised.
5. Meanwhile, toast the sourdough slices (or rolls). Take one slice of toasted sourdough (or toasted roll base) and lay a whole mushroom on it. Put a spoonful of kimchi/kraut on top and add a round or two of caramelised onion. Cover with a second mushroom and a little more kimchi/kraut, then top with another layer of onion.
6. Repeat with the other toast, mushrooms, kimchi/kraut and onion to make the second sarnie. Squeeze the lids on top and serve, with the rest of the kimchi/kraut on the side.
Tip: If you don’t have any kimchi, whip up a simple spicy slaw to use instead: finely shred ¼ small white cabbage, and mix with 1 grated medium carrot, 1tsp harissa and 2tsp mayo or plain yoghurt (plant-based or regular).
A slice of cheese, such as Gruyère, Cheddar or even a luscious soft Brie or Taleggio, melts deliciously on the hot mushrooms.
High Fibre Heroes by Hugh Fearnley-Whittingstall is published in hardback by Bloomsbury Publishing. Photography by Emma Lee. Available now.
