Roasted Mushroom Sandwich with Horseradish Aioli

Ingredients

For the mushrooms:

• 12 oz mixed mushrooms (cremini, portobello, shiitake), sliced

• 2 tbsp olive oil

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt & black pepper, to taste

For the horseradish aioli:

• ¼ cup mayonnaise

• 1–2 tsp prepared horseradish (adjust to taste)

• 1 tsp lemon juice

• 1 small garlic clove, minced

• Pinch of salt

For the sandwich:

• 4 slices of rustic bread or ciabatta, toasted

• 2 cups fresh arugula or baby spinach

• Optional: sliced provolone or Swiss cheese

Instructions

1. Roast the mushrooms:

   • Preheat oven to 400°F (200°C).

   • Toss mushrooms with olive oil, thyme, salt, and pepper.

   • Spread on a baking sheet and roast 15–20 minutes, until golden and tender.

2. Make the horseradish aioli:

   • In a small bowl, whisk together mayonnaise, horseradish, lemon juice, garlic, and salt. Adjust horseradish to desired spiciness.

3. Assemble the sandwich:

   • Spread a generous layer of horseradish aioli on each slice of toasted bread.

   • Layer arugula or spinach, roasted mushrooms, and cheese (if using).

   • Top with remaining bread slice and cut in half.