These waffle toasties with mushrooms press rich creamed mushrooms between slices of bread and toast until golden. The result is unspeakably good.
At a guess, I make waffles about twice a year; the rest of the time my waffle iron just sits in the cupboard. That is, until I realised I could use it for making waffle toasties, and now it’s working a bit harder. The creamed mushrooms can be made in a big batch in advance and kept in the fridge. Then it will only take a couple of minutes to make a toastie once hunger kicks in.–Karoline Jonsson
Waffle Toasties With Mushrooms
For the mushrooms
- 1 tablespoon olive oil
- 1 medium shallot finely chopped
- 8 (about 4 oz) cremini mushrooms sliced
- Salt and freshly ground black pepper
- 1 garlic clove crushed
- Scant 1/2 cup oat cream or heavy cream
- 1 teaspoon Dijon mustard
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon dried thyme
For the waffle toasties
- 2 teaspoons olive oil
- 4 slices of bread
- Fresh herbs such as basil or parsley
Make the mushrooms
- In a medium skillet over medium heat, warm the oil. Add the shallot and mushrooms and cook, stirring occasionally, until the mushrooms are golden brown, 6 to 8 minutes. Season with salt and pepper.
- Add the garlic and cream and stir in the mustard, soy sauce and thyme. Let simmer for 1 minute and then remove from the heat.
Make the waffle toasties
- Pull out that languishing waffle iron and preheat.
- Drizzle 1/2 teaspoon olive oil over one side of each slice of bread. Add a dollop of creamed mushrooms on two slices of bread (on the side without oil) and add a couple of leaves of basil or parsley.
- Place the second bread slice on top with the oiled side facing out and press it all together in the hot waffle iron. Cook until golden brown, 1 to 2 minutes. Devour immediately.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
These “toasties” brightened this rainy day and really lifted my same old lunch game. The creamy mushrooms combined with the olive oil toasted bread were divine. As suggested in the head note, I am going to make a big batch so I can have these sandwiches for an easy lunch or dinner with a bowl of steaming tomato soup!
It never fails to amaze me how the most unsuspecting recipes can be truly outstanding. This sleeper of a recipe was exactly that. These creamy mushrooms were an umami bomb, and a waffle toasted sandwich was the perfect vehicle in which to deliver them.
It was comforting, without being overly rich, and the layers of flavor elevated this to so much more than just a mushroom sandwich. I see this being a comfort food staple in our house, and the creamed mushrooms on their own being a go-to side dish.
I did let it sit for about 10 minutes before assembling the sandwiches and the mixture thickened a little as it cooled which was good otherwise the bread may have ended up too wet.
Originally published January 17, 2021