Caramelized Shallot and Portobello Open Sandwich with Lemon Cashew Sauce

Caramelized Shallot and Portobello Open Sandwich
That’s a mouthful of a title and a mouthful of taste! I have a thing for open sandwiches with creamy sauces. It is almost not fair to characterize them as just sandwiches. This is an easy way to treat your taste buds and tummies well.

Caramelized onions are good but caramelized shallots are sheer awesome. And the portobello mushrooms, of course, call for a cashew cream sauce. Lemon cashew cream sauce, to be specific, in this case. If you have extra time, feel free to toast the whole open sandwich in the oven for a while (or close it and turn into a panini). Here is the recipe:

Caramelized Shallot and Portobello Open Sandwich
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Sandwich
Cuisine: Vegan
Author: Dreamy Leaf
Ingredients
Topping
  • 3 shallots thin sliced
  • 6 medium portobello mushrooms thin sliced
  • 2 tbsp vegan butter
  • Salt and fresh ground black pepper
Lemon Cashew Sauce
  • ½ cup cashew cream recipe here
  • 1 cup water
  • ½ lemon juice and zest
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and fresh ground black pepper
Instructions
Topping
  1. Heat 1 tbsp vegan butter in a skillet over medium heat.
  2. Add the shallots and reduce the heat to low.
  3. Cook, stirring occasionally, until the shallots are brown but not burned, about 20 minutes.
  4. Remove the shallots and add 1 tbsp vegan butter in the skillet
  5. Add the mushrooms and cook until they all the juice is reduced.
  6. Add salt and black pepper (adjust to taste).
  7. Turn the heat off, combine with the shallots.
  8. While the shallots are cooking, you can make the lemon cashew sauce.
Lemon Cashew Sauce
  1. In a small sauce pan, mix the cashew cream, water, garlic powder, onion powder, lemon juice and zest.
  2. Add salt and black pepper (adjust to taste)
  3. Cook over medium high heat until the sauce thickens to a consistency you like.

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