Soy Sauce Glazed Butter Mushroom Sandwich Recipe
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Recipe Intro From thefeedfeed
This Soy Sauce Glazed Butter Mushroom Sandwich is the perfect blend of savory and tangy flavors, making it an irresistible option for lunch or a light dinner. While it takes just under an hour to prepare, the combination of rich French butter, umami-packed shiitake mushrooms, and caramelized onions offers a gourmet experience that's well worth the effort.
Recipe Description
This mushroom sandwich blends French butter with umami-rich shiitake mushrooms and sweet caramelized onions for a gourmet twist on comfort food. The fresh arugula salad adds a peppery, lemony brightness that balances the richness. Pair it with creamy tomato soup, a light cucumber salad, or crispy roasted potatoes to round out your meal.
- Soy Sauce Glazed Butter Mushroom Sandwich Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
- Video
Soy Sauce Glazed Butter Mushroom Sandwich Ingredients
French Butter: The key to achieving that luxurious, melt-in-your-mouth quality is using French butter. Known for its higher fat content and creamy texture, it adds a rich, buttery flavor that’s hard to replicate with regular butter. It’s perfect for both caramelizing the onions and browning the mushrooms, bringing out their natural flavors.
Shiitake Mushrooms: These mushrooms are packed with umami, the savory taste that makes dishes so satisfying. Shiitakes have a meaty texture that holds up well during sautéing, and their earthy flavor pairs beautifully with the soy sauce and butter in this recipe. If you can’t find shiitakes, cremini or portobello mushrooms are great substitutes. Both have a similar texture and will soak up the flavors just as well.
Parmigiano Reggiano Cheese: This hard Italian cheese brings a nutty, salty flavor that complements the buttery mushrooms and onions. Shaving it into the arugula salad adds a touch of elegance and a burst of umami that ties the whole sandwich together. If Parmigiano Reggiano isn’t available, you can use Grana Padano or Pecorino Romano as substitutes. Grana Padano is slightly milder but still offers a rich flavor, while Pecorino Romano has a sharper taste that adds an extra kick.
Test Kitchen Notes
Caramelizing the Onions: To achieve deeply caramelized onions, cook them low and slow over medium-low heat, stirring every few minutes. This method allows the natural sugars in the onions to develop a rich, sweet flavor. Be patient—this process can take up to 40 minutes, but the result is worth it. Adding the soy sauce at the end enhances the umami and balances the sweetness of the onions.
Sautéing the Mushrooms: When sautéing the shiitake mushrooms, make sure your skillet is hot enough to sear them quickly. This ensures they become golden brown and slightly crispy on the edges without becoming soggy. Deglazing the pan with soy sauce not only adds flavor but also helps lift all the delicious bits stuck to the pan, making the mushrooms even more flavorful.
Toasting the Bread: For perfectly toasted sourdough, use a generous amount of butter in the pan and drag the bread through it to soak up the buttery goodness. Toasting both sides gives the bread a golden crust while keeping the inside tender. Don’t skip the pinch of salt after flipping—it enhances the overall flavor of the sandwich.
Dressing the Greens: When preparing the arugula salad, toss it gently to avoid bruising the leaves. The lemon juice and shaved Parmigiano Reggiano add a refreshing acidity and umami, balancing the richness of the mushrooms and onions. Chill the salad in the refrigerator until you’re ready to assemble the sandwich to keep it crisp.
FAQs
What is the difference between soy-glazed mushrooms and regular sautéed mushrooms?
Soy-glazed mushrooms are sautéed in butter and then finished with soy sauce, which adds a deep, savory flavor that regular sautéed mushrooms lack. The soy sauce also helps to deglaze the pan, picking up all the flavorful bits from the bottom, enhancing the overall taste.
Can I use a different type of bread for this sandwich?
Absolutely! While sourdough adds a nice tang and structure, you can use any sturdy bread like ciabatta or a French baguette. Just make sure it can hold up to the butter and juicy fillings without becoming soggy.
Is this sandwich healthy or indulgent?
This sandwich is a bit of both! While it uses rich ingredients like French butter and Parmigiano Reggiano, it’s balanced by fresh arugula and mushrooms. You’re getting a good mix of indulgence and nutrients, making it a satisfying, well-rounded meal.
What else can I serve with this sandwich?
This sandwich pairs well with a light side salad or a simple soup like tomato bisque. For a more filling meal, add a side of crispy French fries or sweet potato wedges.
Recipe Card
ingredients
- 5 tablespoons unsalted French Butter, divided
- 1 medium onion, thinly sliced, about 1/8-inch thick
- 1 teaspoon Kosher salt, plus more to taste
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- 2 tablespoons good quality light soy sauce, divided
- 5 ounces (about 2 handfuls) baby arugula
- Freshly ground black pepper, to taste
- 1 tablespoon roughly chopped fresh dill
- 1 lemon (or Meyer lemon)
- 2 ounces shaved Parmigiano Reggiano cheese
- 6 slices of sourdough bread
- 6 ounces shiitake mushrooms, de-stemed and sliced into ½-inch thick pieces
Method
Caramelize the Onions:
Step 1
Heat a cast-iron skillet over medium-low heat. Add 2 tablespoons of French butter, the sliced onion, and 1 teaspoon of kosher salt. Cook for about 40 minutes, stirring every 5 minutes, until the onions are caramelized.
Step 2
While the onions cook, mix the mayonnaise and Dijon mustard in a small bowl.
Step 3
Once the onions are golden brown and caramelized, stir in the brown sugar. Turn off the heat and move the onions to one side of the pan. Pour 1 tablespoon of soy sauce over the onions, stirring quickly as the soy sauce evaporates. Transfer the onions to a bowl and set aside.
Dress the Greens:
Step 1
In a mixing bowl, combine the baby arugula, freshly ground black pepper, chopped dill, a pinch of kosher salt, juice from half a lemon, and a handful of shaved Parmigiano Reggiano. Toss gently and refrigerate until ready to use.
Toast the Bread:
Step 1
Heat a medium skillet over medium-low heat. Melt 2 tablespoons of French butter, then add two slices of sourdough bread to the pan.
Step 2
Gently drag the bread around to soak up the melted butter. Toast the bread until golden brown on both sides, flipping once. Sprinkle a pinch of salt on the second side while it toasts.
Sauté the Mushrooms:
Step 1
In the same skillet used for the onions, add 2 tablespoons of French butter and increase the heat to medium-high. Allow the butter to brown slightly.
Step 2
Add the sliced mushrooms and sauté until golden brown.
Step 3
Remove the pan from the heat and move the mushrooms to one side of the pan. Deglaze the pan with 1 tablespoon of soy sauce, stirring to incorporate all the flavorful bits from the bottom of the pan.
Assemble the Sandwich:
Step 1
Spread 1 tablespoon of the mayo-mustard mixture on the less buttery side of each slice of toast.
Step 2
Add 2 tablespoons of caramelized onions, followed by the soy-glazed mushrooms, and a handful of the dressed arugula. Top with another slice of sourdough toast, buttery side up.
Step 3
Slice the sandwich in half and enjoy!