Warm sandwich with mushroom stew

All vegetarian warm, open sandwich with super tasty mushroom stew,

Rainy days – then it is perfect to have this hot open sandwich with mushroom stew; that’s just the way it is!

So incredibly tasty with hot open sandwiches sometimes. This particular sandwich was trendy in our household back in the ’70s! So, this meal was indeed a nostalgia trip! Unfortunately, this special dish has fallen into oblivion, but now it had to come to life again when we have cold rainy days. The only difference is that fresh mushrooms did not exist in Sweden back in the 70s; we had to use canned mushrooms – it worked, well but much better with fresh mushrooms, preferably a mixture, but it is also possible to do this with just one kind of mushroom.

In this recipe, I mixed chestnut- and oyster mushrooms with champignon. This recipe also contains onions, but you can avoid them if you are allergic or cannot tolerate onions.

Ingredients below are enough for 2 large (3 x 7 inches) or 4 more petite sandwiches. You can use the bread you like – I had large-sized sourdough bread at home, which came in handy.

I also use epiche riche, which I always have in the spice cabinet. You can easily mix it yourself by combining: 1 part ground nutmeg, 2 parts white pepper, 1 part allspice, and 1 part ground cloves.

It is excellent to cook this stew traditionally by frying butter and wheat flour in a separate saucepan. Next, add some milk or broth. When you are happy with the texture, you can then add it to the fried mushrooms. Moreover, you can follow the recipe.


2 – 3 tablespoons butter
0,5 Tbsp vegetable oil
300 – 400 grams of mushroom mixture
1 dl chopped onion (optional)
3/4 teaspoon salt
1/4 tsp black pepper
1/4 tsp epiche riche
200 – 300 ml whipping cream
1 – 2 tablespoons sherry (optional)
1 – 2 teaspoons soy (Kikkoman)
1 – 2 teaspoons squeezed lemon (optional).
2 teaspoons cornstarch
2 teaspoons water


  1. Chop the onion very finely.
  2. Slice the mushrooms not too thin, not too thick. Divide smaller mushrooms into 2 – 4 pieces.
  3. Measure everything and set it aside.
  4. Melt 2 – 3 tablespoons butter and a little oil in a pan on high heat.
  5.  Add well-chopped onions and fry for about 3-4 minutes.
  6.  Add the mushroom mixture and fry until the onion and mushrooms caramelize.  – it takes about 10 minutes in total. Stir the mushroom mixture all the time so that they are evenly fried
  7.  Meanwhile, add 3/4 teaspoon salt, 2 tablespoons black pepper, and – 1/4 tsp epiche richer. (Recipe)
  8.  When the mushrooms and onion mixture are well fried, start by adding the cream a little at a time. Let it simmer for a couple of minutes – then add more cream.
  9.  Season with 1 – 2 Tbsp sherry and 2 tsp soy sauce.
  10.  Mix 2 teaspoons cornstarch with 2 teaspoons cold water – stir and add to the simmering mushroom mixture.
  11.  Add more cream until you get the desired consistency. The texture must not be too loose or too thick!
  12. Taste the stew and correct the seasoning.  I added 1-2 teaspoons of lemon juice 2 tsp of soy sauce.

Spoon out stew on the bread and decorate with tomatoes and basil or the herb of your choice.


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