Hazel Dell Mushroom Sandwich Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose cloves. Place on a small piece of foil, drizzle with 1 tsp olive oil, wrap foil tightly and roast 30–35 minutes until soft and caramelized. Cool 10 minutes.

Squeeze the roasted garlic cloves from the head into a small bowl and mash smooth with a fork. Add mayonnaise, Greek yogurt (if using), chopped roasted green chiles, lemon juice, smoked paprika, salt and pepper. Stir until combined and smooth. Taste and adjust salt or chile quantity. Chill while you prepare remaining components (can be made up to 2 days ahead).

Heat 1 tbsp olive oil and 1 tsp butter in a medium skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and starting to turn golden, about 8–10 minutes.

Sprinkle the brown sugar over the onions, stir to combine, then add 2 tbsp balsamic vinegar. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions are deeply caramelized and most liquid has evaporated, about 8–12 more minutes. Remove from heat and set aside.

Clean mushrooms by wiping with a damp paper towel and trim stems if needed; slice thickly if large. Pat dry.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter until butter foams. Add mushrooms in a single layer (work in two batches if necessary to avoid steaming). Sprinkle with 1 tsp salt, 1 tsp pepper and 1 tsp thyme leaves.

Cook without stirring for 2–3 minutes to get good sear, then stir and continue to cook until mushrooms are deeply browned and most liquid has evaporated, about 6–8 minutes total per batch. Toward the end, add 1 tbsp balsamic vinegar, stir to coat and cook 1 more minute. Taste and adjust seasoning.

Split brioche buns and lightly butter cut sides with the reserved 2 tsp butter. Heat a clean skillet or griddle over medium heat. Toast buttered cut sides until golden and crisp, about 1–2 minutes.

To assemble each sandwich: spread about 1 tbsp roasted garlic & green chile aioli on both top and bottom bun halves. On the bottom bun, layer about 1/2 cup arugula, then 3–4 oz (about 1/3 of the cooked mushrooms) of the warm mushrooms, then a generous spoonful (about 2 tbsp) of balsamic onions. Top with the bun lid and press gently.

Serve immediately while mushrooms are warm. Offer extra aioli and balsamic onions on the side if desired.