This dish is from a Jamie Oliver recipe, which I saw on an edition of Oliver's Twist, and was able to retrieve from the Food Network Canada website. I was motivated to try it because I wanted to start adding vegetarian dishes to the repertoire, to be able to cater for all our recording session guests.
- 8 ounces (225 grams) Butter, softened
- 4 Sun-Dried Tomatoes, chopped
- 1 Red Chilli , finely chopped
- Garlic, finely chopped
- leaves of 3 fresh Thyme sprigs
- Freshly ground Black Pepper
- 4 large white Mushrooms
- ½ loaf Sourdough Bread
- 2 tablespoons Dijon Mustard
- 1 bunch Watercress, picked and washed
Not only was I unable to get sourdough bread or watercress when I went shopping last night, while preparing the dishes today silly me forgot about the salt, pepper, thyme and Dijon mustard -- ah well, them's the breaks. ;)
I substituted the sourdough bread with rice cakes, and the watercress with cabbage.
- Preheat the oven to 200° Centigrade. Arrange mushrooms underside up on a lined baking tray.
- Mix tomato, chilli, garlic and thyme into butter.
- Season (i.e. add salt and pepper to taste) the mix, and spread over mushrooms.
- Bake for 10-15 minutes, or until soft (the butter will melt and the flavours of the mix should infuse into the mushrooms, mixing with the spores).
- Cut sourdough bread into slices, and spread "bottom" slices with dijon mustard.
- Line bread with watercress leaves, and top with baked mushrooms.
- Cover with "top" slices of bread, and press down firmly to seat the bread (melted butter and seasoning/spore mix may leak out, this is normal, and this is also where the "steak sandwich" part comes in -- if it's done properly, it should look just like the juice off a well-done steak).