Crispy Mushroom Sandwich

 

The Stuff:

• 1 pint cremini mushrooms, halved
• 1 pint oyster mushrooms, sliced
• 1 shallot, peeled and sliced
• 1 clove garlic, diced
• 2 sprigs fresh thyme
• 2 tablespoons olive oil
• 4 tablespoons butter
• ¼ cup sour cream or creme fresh
• 1 tablespoon Never Not Eating Sumac S&P
• 2 teaspoons fresh tarragon, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoons fresh chives, chopped
• 1 demi-baguette

The Method:

1. Heat 2 tablespoons of olive oil in a large skillet on medium.
2. Add your mushrooms in a single layer, cooking undisturbed for 3 minutes, until brown.
3. Toss the mushrooms and cook for an additional 5 minutes, tossing frequently.
4. Add butter, thyme and garlic, season with salt and pepper. Continue cooking until fully browned and then remove from heat, removing the sprigs of thyme and discard.
5. Mix the sour cream or crème fresh with the sumac and set aside.
6. To assemble your sandwich cut your baguette in half and spread some crème fresh on it, topping with mushroom mix, and top with the chives, tarragon, and thyme.