Baked Mushroom Sandwich – creamy open faced sandwich topped with melted cheese. A seasonal delight you can serve a year round.
When I was a kid, there was a very popular food TV show with all kinds of interesting recipes. The recipes were published afterwords in newspaper and I saved lot of clippings. One of my favorite recipes was Baked Mushroom Sandwich. They called it “Screwdriver Sandwich”.
I saved the recipe for so many years. When I wanted to publish it, I’ve searched everywhere, but couldn’t find it. Now I’m trying to recreate it as best as I can. I think I made the mixture pretty close to the original. The only thing I cannot remember is whether they sprinkled the top of the sandwich with cheese or not. I think they didn’t. On the other hand, you can never have too much cheese, right?
This sandwich used to be an autumn dish, but now that we can buy mushrooms throughout whole year in our supermarkets, we can delight in it whenever we like.
I hope you will enjoy this simple open faced Baked Mushroom Sandwich as much as I do.
- 1 large onion
- 1-2 Tbsp oil
- a knob of butter optional
- 3 cups sliced button mushrooms 250 g
- 1/2 Tbsp flour
- 1/2 c milk
- salt pepper
- a pinch of marjoram
- 1/2 - 1 tsp fresh parsley
- 2 Tbsp grated Parmesan cheese
- melting cheese any kind
- 4 slices of rustic bread
- more butter for spreading on bread
Saute onion in oil and butter. Add sliced mushrooms and cook until soft.
Add flour and stir. Slowly add milk, stirring all the time. Cook until sauce thickens.
Season with salt, pepper, marjoram and parsley. Mix in grated Parmesan cheese.
Spread one side of bread with butter. Put bread slices on a baking tray, buttered side down.
Spoon mushroom mixture on each slice. Top with melting cheese. Bake at 350 F (175 C) until cheese is melted and mixture is hot, about 15 minutes.