Mushroom and Red Pepper Sandwich
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- Serves: 1
- Preparation: 5
- Cooking: 10
- Ready: 15
Sink your teeth into this hearty sandwich bursting with umami-rich mushrooms and vibrant, caramelised red peppers!
Ingredients
- light cooking oil spray
- ½ red pepper, sliced
- 40 g chestnut mushrooms (or preferred type of mushrooms), sliced
- 2 slices wholemeal bread
- 10 g plant-based spread
- freshly ground black pepper (optional)
Method
Coat a frying pan with spray oil and warm over a medium heat. Add the pepper with a splash of water (to prevent sticking) and cook, stirring regularly. When the pepper starts to soften, after about 5 minutes, add the mushrooms and cook for a further 4 minutes. Add more water as is necessary.
Transfer the cooked vegetables onto some paper kitchen towel and pat dry.
Add a thin layer of spread to each slice of bread, and fill with the mushrooms and pepper. Season with black pepper and enjoy!
Twist it:
– For an extra flavour boost, cook the mushrooms and peppers with some garlic granules or dried herbs like oregano. Alternatively, add smoked paprika or chilli flakes for a bit of heat.
– Add thin slices of vegan cheese for extra protein.
Additional notes
Recipe courtesy of the World Cancer Research Fund
Photography by Matilda Bourne, food photographer and stylist
