Mushroom & Brie "Sausage" Sandwich

Happy Sandwich Wednesday! I run this series between summer and late fall and although it's not my favorite Wednesday series, I am determined to change that. It is so difficult to find fulfilling vegetarian sandwiches and I hope that for the next three months I am able to change both my opinion on that, and yours as well if you've had the same problems I've had.

The first recipe is absolutely amazing. Although Dave expressed some skepticism about making these "sausages" we both happily enjoyed them for dinner and everyone in the lunch room was envious of my leftovers.

Recipe from Amuse Your Bouche.

-1 tbsp oil 
-Half pound of mushrooms, finely diced
-2 cloves raw garlic, minced
-1 slice white bread
-3 tbsp fresh parsley
-1/2 wheel of brie, diced
-Black pepper
-1 egg, lightly beaten
-Pumpernickel rolls, for serving
-Coarse ground mustard, for serving
-Ketchup, for serving

Preheat your oven to 375. Heat the oil in a pan, and cook the diced mushrooms and garlic over medium heat for 5-10 minutes. You'll want to pour off any liquid released by the mushrooms. Turn off the heat and let cool.

Using a blender, create breadcrumbs with the slice of bread/parsley.

In a large mixing bowl, combine the breadcrumbs with the cooled mushrooms, diced brie and plenty of salt and pepper. Add the egg, and mix well. On a greased baking sheet form the mixture into 4 sausage shapes. I had a little difficulty getting them into perfect sausage shapes, it was easiest to form the sausage shapes directly onto the tray.

Bake for 20-25 minutes, until firm and golden brown. Serve on a roll with whatever toppings you prefer.

This recipe was great. The brie melted out of the "sausages" and got crispy on the edges. These were crispy and well seasoned and they had a nice substance due to the addition of the mushrooms. I thought these turned out great and I will be making them again. 


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