4 slices of bread – preferably sourdough, but any kind will do
3 tbsp of extra virgin olive oil
1 shallot finely sliced
454 g of cremini mushrooms cleaned with a damp cloth, and thinly sliced
1 can of chickpeas (439 g)
½ tbsp. of tamari sauce
2 tbsp of white wine vinegar
4 tbsp of NUT CHEE*SE
Salt and pepper, to taste
Fresh coriander (optional)
With a strainer, drain and rinse chickpeas, set aside.
In a frying pan, add 1 tbsp of olive oil and brown the shallot and mushrooms over medium-high heat during 7-8 minutes. Do not mix too much, as this prevents the mushrooms from caramelizing. Then, add chickpeas, tamari sauce, white wine vinegar, and cook until all the liquid is absorbed. This should take about 2-3 minutes. Add salt and pepper to taste.
Preheat a Panini grill to 350 degrees.
Spread the remaining olive oil on all four slices of bread.
Grill bread until it becomes golden brown. This should take about 5 minutes.
Spread 1 tbsp of NUT CHEE*SE on each slice of bread. Add mushroom and chickpea mixture.
Garnish with fresh coriander and serve immediately.
A mix of different mushrooms (shiitake, maitake, chanterelle, king oyster, etc.) would be delicious in this recipe. Get creative! The more shrooms, the merrier!
Bread can be grilled using a frying pan, the oven, or a regular toaster. If using a toaster, make sure to spread the olive oil once your bread is toasted, not before.
Do not rinse mushrooms under water before cooking them, as this makes them soggy.