Shimeji and Lamb Sandwiches

  • Difficulty: Medium
  • 30 minutes
  • 3 servings

Upgrade your sandwiches with this lamb and mushroom mixture. For this round of skillet cooking, bring together juicy lamb tenderloin with slightly crunchy Shimeji mushrooms and roasted pine nuts. They perfectly get along with the cream cheese.

Ingredients Needed for Shimeji and Lamb Sandwiches

For the lamb mixture:

1 tablespoon vegetable oil
1 medium onion, chopped
4 ounces of shimeji mushrooms
1 tablespoon soy sauce
7 ounces of lamb tenderloin, chopped
1 tablespoon chili flakes
1 tablespoon fresh dill, chopped
1 tablespoon roasted pine nuts

For the sandwiches:

6 whole wheat breads slices
½ cup cream cheese
1 tablespoon roasted pine nuts for serving

How to Cook Shimeji and Lamb Sandwiches

  1. For the lamb mixture:

    Heat the oil in a skillet over low heat, then add the onion. Cook and stir until tender.

  2. Add the Shimeji mushrooms, stir once or twice, add the soy sauce, season with salt and pepper, and stir again.
  3. Make some room in the middle of the skillet and add the lamb tenderloin. Cook and stir it separately for 1 minute or so, then cook and stir the whole mixture until the meat is brown.
  4. Add the chili flakes, dill, and roasted pine nuts. Stir for 1-2 minutes and remove from heat.
  5. Assemble the sandwiches:

    Spread the cream cheese on the slices of bread, add some lamb mixture, and garnish with more roasted pine nuts.

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