In this sandwich, mushrooms reign supreme! Their unique flavor combined with cottage cheese and horseradish creates an exceptionally successful breakfast composition. Check out how it tastes, including the vegan version!
Ingredients
- Brown mushrooms – 250 g
- Finnish buns – 2 pieces
- Grated horseradish – 1 tablespoon
- Sunflower sprouts – 30 g
- Parsley – 20 g
- Olive oil – 20 ml
- Grated parmesan cheese – 50 g
- Soy sauce – 2 teaspoons
- Smoked cottage cheese – 100 g
Preparation
Step 1: Sauté the Mushrooms Cut the mushrooms into quarters or slices and fry them in olive oil on a hot pan. Try not to stir them too often to allow them to brown nicely. A good technique is to stir the mushrooms every 3 minutes.
Add soy sauce, increase the heat, and sauté, stirring, for another 2 minutes. Remove the pan from the heat and add chopped parsley. Mix well.
Step 2: Assemble the Sandwiches Cut the buns in half. Spread slices of cottage cheese (or tofu for the vegan version) on the bottom slice. Generously spread horseradish on the cottage cheese.
Arrange the sautéed mushrooms on the horseradish layer, then sprinkle with grated parmesan cheese (or nutritional yeast flakes for the vegan version).
Top it off with sunflower sprouts. Cover the toppings with the top half of the bun and press it gently.
