Ingredients
- 8 ounces (250 grams) butter, softened
- 4 sun-dried tomatoes, chopped
- 1 red chile, finely chopped
- Garlic, finely chopped
- A few sprigs fresh thyme leaves
- Sea salt and freshly ground black pepper
- 4 large white mushrooms
- 1/2 loaf sourdough bread
- 2 tablespoons Dijon mustard
- 1 bunch watercress, picked and washed
Directions
Preheat the oven to 400 degrees F (200 degrees C/Gas 6).
Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
Cut the sourdough into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.
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By ritchiemayo_4936278
Franklin Lakes, NJ
on February 06, 2006
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I substitute the butter with Mother's Margarine to make it vegan and it's awesome. Even my dad, die hard meat eater and foodie loves it.
By jrobinson_4839554
Lawrenceburg, KY
on January 26, 2006
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This is one of the best sandwich recipes that I have ever had the pleasure of tasting...the Blending and burst of flavors in this simple and easy recipe are fantastic....
By laureanne54_1889193
Mascouche, QC
on January 16, 2005
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I was a little skeptic, because I love steak sandwiches, but I have to say, it was the BEST thing I have ever tried. Especially considering I am not a big fan of sun-dried tomatoes. Everyone should try this at least once. I made these for everyone at work, and they all HAD to have the recipe. Of course I kept it to myself. ;
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