Name: Mushroom and pesto toasted sandwiches
Cook time: 50 min
Total time: 50 min
Ingredients: 1 radicchio heart (200g), sliced thinly; 250 grams white cabbage, sliced thinly; ¼ cup (25g) roasted walnuts, chopped coarsely; ¼ cup (35g) dried cranberries, chopped coarsely; 2 tablespoons buttermilk; ½ cup (125ml) extra virgin olive oil; 1 teaspoon lemon juice; 4 x 100g (3oz) portobello mushrooms, trimmed; 8 slices sourdough bread; 2 small avocados (400g), mashed; Rocket and walnut pesto; ½ cup firmly packed baby rocket leaves; ½ cup firmly packed basil leaves; 1/3 cup (35g) coarsely chopped roasted walnuts; 1 clove crushed garlic; 1/3 cup (25g) finely grated vegetarian parmesan-style cheese; 1/3 cup (80ml) extra virgin olive oil; 1 tablespoon lemon juice

Try our toasted sandwich of earthy roasted mushrooms, fresh rocket and walnut pesto with a creamy avocado smash and fresh coleslaw-style salad on top.

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Ingredients

1 radicchio heart (200g), sliced thinly

250 grams white cabbage, sliced thinly

¼ cup (25g) roasted walnuts, chopped coarsely

¼ cup (35g) dried cranberries, chopped coarsely

2 tablespoons buttermilk

½ cup (125ml) extra virgin olive oil

1 teaspoon lemon juice

4 x 100g (3oz) portobello mushrooms, trimmed

8 slices sourdough bread

2 small avocados (400g), mashed

Rocket and walnut pesto

½ cup firmly packed baby rocket leaves

½ cup firmly packed basil leaves

1/3 cup (35g) coarsely chopped roasted walnuts

1 clove crushed garlic

1/3 cup (25g) finely grated vegetarian parmesan-style cheese

1/3 cup (80ml) extra virgin olive oil

1 tablespoon lemon juice

Method

1.Preheat oven to 200°C/400°F. Line a large oven tray with baking paper. Place mushrooms, cup-side up, on tray. Drizzle with 2 more tablespoons of the oil; season. Roast mushrooms for 30 minutes or until tender. Place sourdough on second tray; drizzle with remaining oil. Toast bread in oven for last 15 minutes of mushroom cooking time or until golden.

2.Combine cabbage mixture and dressing in a large bowl. Place four toast slices on plates. Top with mashed avocado, mushrooms, radicchio slaw and pesto; season to taste. Top with remaining bread slices; serve.

Rocket and walnut pesto can be prepped a week ahead, covered by a thin layer of olive oil in an airtight container in the fridge. Alternatively, freeze pesto in a small airtight container for up to 3 months. Slaw can be prepped 2 days ahead. Store vegetables and dressing in separate airtight containers, in the fridge.

Any leftover pesto can be used in sandwiches, pasta or swirled through vegetable soups.

Omit the bread and cook 8 mushrooms; sandwich the filling between mushrooms.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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