Lion’s Mane Mushroom Melt

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

This unique recipe showcases the adaptable taste and texture of lion's mane mushrooms, known for their meaty qualities. It’s heavily inspired by the classic tuna melt sandwich, with an important swap of mushrooms for canned tuna, making this perfect for both vegetarians and those seeking a nutritious alternative to meat. This mushroom melt features sautéed lion's mane mushrooms that have been pulsed in a food processor until they resemble a flaky texture and are then carefully seasoned and paired with other classic tuna melt ingredients such as a little mayo, dijon mustard and capers. It then gets grilled to perfection, creating a crispy outer layer and a gooey, indulgent center. This sandwich will elevate your go-to creations for a quick lunch or dinner meal.

Lion’s Mane Mushroom Melt Recipe

Makes 2 large sandwiches

• 1# R&R lion’s mane mushrooms, torn into small pieces 
• 2-3 tbsp. olive oil 
• 3 tbsp. plus 1 tbsp. mayo, separated 
• 1 tsp. dijon mustard
• 3 tbsp. celery, diced
• 2 tbsp. finely diced shallot
• 1 tbsp. chopped capers
• 3 sprigs dill, chopped  
• Juice of half a lemon
• 1 cup shredded sharp cheddar cheese
• Pickle slices 
• 4 pieces sourdough or rye bread 
• 2-4 tbsp. unsalted butter
• Salt and pepper to taste 

Steps 

1. Add torn pieces of lion’s mane to a food processor and pulse until it resembles a flaky texture, much like canned tuna. Set aside.
2. Place a nonstick skillet over medium to medium-high heat. Once preheated, add enough olive oil to cover the pan generously. Add the mushrooms to the pan and cook, stirring only occasionally, for 10 minutes. Finish with salt and pepper and remove from the pan. Store in the fridge to cool down while you mix together the other filling ingredients. 
3. In a medium-sized bowl, combine the mayo, dijon mustard, diced celery, diced shallot, chopped capers, dill, lemon juice, and salt and pepper to taste. Mix well. 
4. Once your mushrooms have cooled to room temperature, add them to the rest of the filling ingredients. 
5. Return your nonstick skillet to medium heat. 
6. While your pan is heating up again, generously butter one side of each slice of bread and your remaining mayo on the other two pieces. Flip them mayo-side up on a cutting board. Spread on your mushroom filling to two pieces of the bread. Top with pickle slices. Sprinkle the cheddar cheese on the other two pieces of bread. 
7. Carefully press one mushroom piece of bread with a cheese piece of bread to assemble each sandwich. Sear in your skillet one at a time, depending on the size of your skillet, for approximately 4 minutes per side. 
8. Once the right amount of color has been achieved, and the cheese has melted to the mushroom filling, remove from the pan and sprinkle on a pinch of salt while hot.
9. Plate with a pickle spear, your favorite chips, and enjoy!