Mushroom melt sandwich
Rai LewisThe FUN Kitchen
Ingredients (for wet mix)
- 1⁄2 an onion
- 1 teaspoon Amino Acids (or soy sauce)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 slices of bread
- 1⁄2 cup mushrooms (shiitake, portobello, etc)
- 1 teaspoon paprika
- 1 cup fresh spinach, chopped
- 1⁄2 cup vegan cheez of choice
- 2 Tablespoons vegan butter or cooking oil
Melt the butter in a large skillet over low heat. Peel the onion and cut it into 4 even mini moons. Use 2 mini moons to dice into small squares. Add to the butter and cook over low heat for about 3 minutes or until onions are gold in color (be sure not to burn or brown the onions).
Wash the mushrooms and dice into medium squares. Season with garlic powder, paprika, black pepper, and salt to taste. Add to skillet, and stir to combine with onions. Increase the heat to about medium-low and cook for about 15 minutes to brown the mushrooms. Taste and adjust seasoning as necessary.
Combine the spinach with the mushrooms and sauté just until the spinach has wilted. Mix cheese in until fully melted (if using slices, I recommend ripping them up before combining them with this mixture).
Melt the 1 Tablespoon butter in the skillet and place two pieces of bread in the skillet and cook until bread is toasted until bread has gotten dark and crispy. Remove from heat, add mushroom mixture, slice in half, and serve!
Vegan Chef Rai Lewis has a passion for displaying the creativity and satisfaction of vegetable cuisine. Rai believes in healthy living in not just food but in mind, body, and heart and enjoys spreading joy in every room she enters. Noticing the big difference in food offerings across the neighborhoods around Philadelphia, Rai started a vegan food company called the FUN Kitchen–FUN is an acronym for Feasible Understandable and Nourishing–with a mission to create access to healthier food. Since 2017, FUN Kitchen has been breaking down the stereotypes of healthy food using vegan cuisines as a vehicle to educate, uplift, and support the community.