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Mushroom and Onion Sandwich

My parents are on a health kick lately; my dad lost 25 pounds this past year, lowered his blood pressure and his cholesterol. I am inspired to opt for more healthy options myself recently (think fish or black bean burgers standing in for hamburgers, lots and lots of salads and smoothies, and lots of fresh veggies and fruits). Happily, today’s recipe is healthy, delicious, and requires cooking (I can’t very well offer you a recipe of blueberries and cottage cheese, can I?)

My mother made hummus the other night (recipe to come!) and packed me up some leftovers. It’s heavenly to dip veggies in, but also makes a wonderfully creamy sauce for a sandwich. I adore sausage, onion and pepper sandwiches so this sandwich is my idea of a healthier take on the affair. I sautéed onions and mushrooms, added and thin slice of deli cheese, plenty of bean sprouts, and lightly buttered my buns to keep them crunchy (and delicious. I am sorry but I cannot quit and never will quit butter).

This sandwich is incredible. Warm, melty cheese, garlicky and creamy hummus, fresh bean sprouts and starring earthy mushrooms and sweet onions, this is sure to be a new lunch or dinner fave.

4 sesame seed buns, halved
1 tablespoon butter
1 tablespoon olive oil
Garlic hummus (homemade or store bought)
1 sweet onion, sliced 
8 ounces shiitake mushrooms, sliced
pinch cayenne powder
2 slices deli swiss cheese 
1/2 teaspoon oregano
salt and pepper to taste
bean sprouts

In a large skillet over medium heat, add the mushrooms, onions, salt, pepper, cayenne and olive oil. Saute until softened and browned, about 8 minutes. Remove to a bowl.

Butter the splits buns and grill in the skillet until golden brown. Remove for construction of the sandwich!

Bottom bun, slice of swiss, heaping pile of onions and mushrooms, heaping pile of bean sprouts, top spread spread generously with hummus. Dig in and delight!


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