• Ingredients:
  • 4 short baguette style bread loaves (or 2 long cut in half)
  • 2 tablespoons olive oil
  • 8oz package of FunGuy oyster mushrooms
  • 1 onion
  • 2 sprigs fresh thyme
  • pinch of salt
  • 3 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 8 slices of Gouda cheese
  • balsamic vinegar

Sandwiches are good all year round, but a toasted sandwich is perfect for fall! 

This quick recipe for toasted baguette spread with a creamy combo of dijon mustard and mayo, then topped with our sautéed oyster mushrooms, sweet onion, and slices of mild gouda cheese is truly the way to go. 

We suggest serving with a warm bowl of soup or along side a fresh garden salad!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper. Cut the baguette in half length wise and place them on the baking sheet to toast while the mushrooms cook. 
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and break into smaller pieces. Peel the onion and slice into thin rounds.
  3. Heat the olive oil in a sauté pan over medium high heat. Add the onions and sauté 1-2 minutes, stirring frequently. Add the mushrooms to the pan and the thyme leaves, discarding the stems. Cook 3-4 minutes, again stirring frequently. Turn off the heat and season with a pinch of salt. 
  4. In a small bowl, mix the Dijon mustard and mayonnaise together. 
  5. Remove the bread from the oven and spread the mayo and mustard mixture over the inside before laying the Gouda cheese slices on top of each. Place the cooked mushrooms on one half of the bread and the onion on the other half. Return the layered sandwich halves to the oven and allow them to toast until the cheese has melted; 4-5 minutes.
  6. Remove the open sandwiches from the oven and drizzle with balsamic vinegar before closing the sandwiches and cutting in half. 
  7. Serve immediately!

Have a Fun meal!