Mushroom-Caramelized Onion Sandwich with Greek Fava-Yogurt Spread
This Greek recipe for a great vegetarian sandwich with braised mushrooms takes its cue from a classic Greek dish called manitaria stifado, or stewed mushrooms. I often serve that over a velvety bed of Greek fava, the classic yellow split-pea puree. Here, I’ve turned the combo into a sandwich befitting of the best that the Mediterranean diet has to offer: great flavor, easy ingredients, and unquestionable nutrition!
RATING
SERVES
4
PREP TIME
10 min
COOK TIME
35 min
Ingredients
- 3 large red or yellow onions peeled, halved and cut into 1/8-inch slices
- Sea salt to taste
- 4 tbsp extra virgin Greek olive oil
- 2 tsp balsamic vinegar
- ½ lb button or other mushrooms wiped clean and halved lengthwise
- 4 thyme sprigs
- 2 garlic cloves finely chopped
- 8 tbsp fava-yogurt spread
- 1 small bunch arugula trimmed, washed and spun dry
- 4 good-quality whole grain burger buns or bread rolls
Instructions
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Heat half the olive oil in a medium-large skillet and add the onions. Cook until wilted over medium-low heat, add a generous pinch of salt and continue to cook until golden, about 20 – 30 minutes.
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In a separate skillet, heat the remaining olive oil and cook the mushrooms, thyme sprigs and garlic together until the mushrooms are soft and all their pan liquid has been cooked off. Remove from heat.
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Spread 1 tablespoon of the fava-yogurt spread on each of the bread surfaces (2 per sandwich). Top with mushrooms, caramelized onions and some of the arugula, evenly divided among the four rolls. Serve.
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