Vegan Mushroom Tea Sandwiches

mushroom tea sandwich
Photo: Bryan Gardner
Prep Time:
25 mins
Total Time:
25 mins

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.


  • 1 tablespoon extra-virgin olive oil

  • 2 portobello mushrooms, stems and gills removed, finely chopped

  • Kosher salt and freshly ground pepper

  • 2 teaspoons fresh lemon juice

  • ½ cup vegan mayonnaise, such as Sir Kensington's

  • 2 teaspoons wasabi paste

  • 2 tablespoons finely chopped fresh chives

  • 8 slices vegan white or pumpernickel sandwich bread, or a combination

  • 1 cup arugula or micro-arugula


  1. 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.

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

  3. 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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