Ingredients
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
1/2 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
Preparation
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.
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.
