I am an admitted saltaholic.
Usually when I sit down to eat with Mystic, he automatically moves the salt shaker near me.
And is shocked if I don’t happen to use it.
I have a salt shaker on my desk at work, in my office at home, the nightstand in my bedroom, the dining room table, and the kitchen table.
The little white cupboard by my stove is filled with all different types of salts. Table. Sea. Kosher. Pink. Grey. Krazy Jane.
And I don’t feel a speck of guilt about it.
Mostly because when I have my annual check-ups, I make the doctor check things like blood pressure and cholesterol and such, to make sure all is good.
And it always is.
Some things never change. My blood pressure was only high one day in my life that I can recall. It was high enough on 2/8/08 that my obgyn told me she would induce the labor for Madeline.
But that’s a completely different story that ends with … I will forever hold Bank of America responsible for her birth date. I know. It’s a good story. Not so much for Bank of America.
But back to salt.
Land O’Lakes has this new butter that has olive oil and sea salt.
I mean, doesn’t that just make you swoon?
You, as in, my fellow saltaholics.
Go on. Raise your hand. I know I’m not alone.
So here’s the thing about this butter. The salt is there, but ever so lightly.
It doesn’t smack you over the head.
It doesn’t gesture wildly in your direction.
It doesn’t flash some now-trendy-again neon colors.
It’s just there. Subtly.
Like a whisper in your ear from the boy you’ve been crushing on.
I used it to make these ah-may-zing open-faced very veggie sandwiches.
With the heat topping 100 degrees more times than not, while you do have to turn on your oven for this one, it’s super simple and you’ll be out of the kitchen in a few blinks of your eye.
If you like vegetables.
If you like sandwiches for dinner.
Or just because.
If your new, best babysitter ever, likes avocados.
Make these sandwiches.
PS – And these mushrooms? On their own? Superb. They would taste awesome with some sunny side up eggs on an open-faced sandwich. Or topping some grilled steak. Go crazy.
Roasted Portobello Mushrooms and Avocado Open-Faced Sandwiches
Recipe courtesy of Cate O’Malley
Non-stick cooking spray
8 oz Baby Bella Portobello mushrooms, gently cleaned and sliced
2 garlic cloves, minced
2 tablespoons Land ‘O Lakes Olive Oil and Sea Salt butter, cut in small pieces
1/2 teaspoon chopped thyme
freshly ground black pepper
four slices sourdough bread
1 avocado, cut in half and pitted
- Heat oven to 450 degrees.
- Spray an 8×8 casserole dish with non-stick cooking spray.
- Add the sliced mushrooms to the dish, along with the garlic, thyme and black pepper.
- Top with small pieces of the Land ‘O Lakes Olive Oil and Sea Salt butter. Gently mix.
- Roast in oven for 30 minutes, stirring gently at the halfway mark.
- Toast the sourdough bread.
- Spread each slice of the bread with the avocado, using a quarter of an avocado for each slice of bread.
- When the mushrooms are done, remove from oven and add to the avocado-topped slices of sourdough bread.
Mix and match and play around with other roasted vegetables. I have also done a version with mushrooms and asparagus that was out-of-this-world.
Try adding crumbles of your favorite cheese to the top of the mushrooms, letting the warmth from the mushrooms melt the cheese. Gorgonzola is a great partner for this.
*The good folks at Betty Crocker compensated me to develop a recipe with this new butter. And I do so love them for that.Pin It