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Umami-packed portobellos are sauteed and folded into vegan mayonnaise along with fresh chives for the filling of these satisfying finger sandwiches. A touch of wasabi adds just the right amount of heat.

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Credit: Bryan Gardner

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender and beginning to brown. Add 1 teaspoon lemon juice, then remove mushrooms from heat. Let cool completely.

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  • Stir together mayonnaise, wasabi, and remaining 1 teaspoon lemon juice. Season lightly with salt and pepper. Fold in mushrooms and chives.

  • Spread 3 tablespoons mushroom mixture each on four bread slices. Top with arugula, then sandwich with remaining bread slices. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers; serve.

Cook's Notes

Look for a vegan mayonnaise with a short, recognizable ingredient list. Our test kitchen likes Sir Kensington's fabanaise, which is made with the chickpea liquid known as aquafaba, for its bright flavor and silky texture.

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