Green Kitchen Stories »Sandwich with mushrooms, mushrooms and lentils

More than one sandwich, this is best described as a hot and warm mushroom and salad with fresh fruit over a slice of freshly baked bread and is every ounce so heavenly as it sounds. But before we talk more, let's watch a movie. We've made an unintentional break from making youtube videos as we've finished our next book, but we're back with a bunch of new videos now. We start with this sandwich this week and we have a few more in the next few weeks.

If you keep track of my stories about instagram, you may have noticed that we have taken a new (but old) love for baking rye rye bread. Years have passed since we brewed bread more often and I remember resigning from the last time we killed our third starter. Obviously (fortunately), we are better off keeping children alive than burger and plants.

In any case, I felt a number of bold moments and I returned to it a few weeks back. Instead of making our own starter, we asked if we could buy a rye starter from a bakery near us. They gave us a paper cup with an oscillating and bubble starter and went home and started to bake. It's been live for a month now and every time we do not cook, just let it sleep in the fridge.

Many sourdough breads are intricate stories that include a worklist. This is a simpler method where we bake bread on a crocodile to develop it into a thick crust and soft center. It's a classic no-knead brew, but with sourdough bread and adding rye flour to give it more brush. The dough is wetter than traditional bread doughs and needs a longer leak time to develop its delicious flavor.

We use a ratio of 30/70% rye / wheat. We have experimented with a number of reasons, but we find that this is optimal for a bread that can grow well and still provides a lot of rye character.


We use bread for lunch sandwiches and this mushroom sandwich is our favorite at the moment. It is very simple, just fry the mushrooms in a saucepan with a little garlic, fold the bark and cooked lentils and add some vinegar to balance the flavors. We serve it with a vanilla difference between bread and bark we make from Zeta BreOliv, crayfish and parsley. BreOliv is a spreading olive oil that can be used instead of butter. It is made of simple oil, shea oil, water and salt.

This recipe is supported by Zeta and you can find the recipe in Swedish in their area. And the English version below.


Sourdough Sandwich with Mushrooms, Kale and Lentils
Makes 4 slices

BreOliv Herb Spread
4 tablespoons of Zeta BreOliv
1 tablespoon
1 small bunch of parsley

2 tbl. olive oil
300 g / 11 ounces (3 cups) mixed mushrooms
1 clove of garlic
1 teaspoon vinegar white wine
2 large sheet leaves, the stem is discarded
1 cup / 100 g cooked lentils
salt & black pepper

To serve
4 slices of bread (see Recipe below)

  1. Make the herb spread with chopped crayfish and parsley and stirring it together with Zeta BreOliv in a bowl.
  2. Clean and divide the mushrooms into large pieces. Peel and crush the garlic.
  3. Heat a large pot of olive oil.
  4. Add the mushrooms and garlic and leave for a few minutes. Then add vinegar of white wine.
  5. Chop the cabbage and rinse the lentils and stir in the pan. Let the pee let the mollusk soften.
  6. Taste and serve with salt and pepper.
  7. Cut a few slices of bread and add a layer of herb spread. Top with the mixture of mushrooms and blueberries and a black pepper.

Rye Sourdough
Makes 1 bread

Before we make this bread we feed the starter a few hours ahead, so it's alive and kicking.

100 ml (1/3 cup) rye
400 ml (1 ½ cup) water
1 1/2 teaspoon of salt
330 grams (2 1/3 cups) organic flour from all uses
170 grams (1 ½ cup) organic rye flour
6-8 green olives

  1. Stir together the pot, water and salt in a large bowl, and the two flours in a separate bowl.
  2. Cut the olives coarsely.
  3. Fold the olives and the flour mixture into the dough liquid and use a wooden spoon to shake it in a sticky dough. Sprinkle over more flour, if necessary. You can also dip your hands in the flour and use them if you prefer. The dough is ready when it can be formed into a ball that is smooth on the outside and sticky on the inside.
  4. Cover the bowl with plastic and leave it at room temperature for 12 hours (may be more or less depending on how warm your room is).
  5. It should have been extended to this point and be very sticky and bubbling. Unfold it on a grounded table. Sprinkle the extra flour on the top and pull and fold the dough around yourself sometimes. It will be quite sticky.
  6. Flush the basket or bowl and transfer the dough to it with the folds and edges facing up and the smoothest (do not worry if it is not too smooth) facing down.
  7. Let it prove for another two hours.
  8. Set the oven to 250 ° C / 500 ° F and place a Dutch oven with a lid in the oven.
  9. Use the oven gloves to remove the warm Dutch oven Sprinkle the bottom with the flour and carefully cover the dough inside it.
  10. Put the lid back in, place it in the oven and leave it for 30 minutes. Remove the cover, lower the temperature to 230 ° C / 450 ° F and allow to cook for 20 minutes.
  11. Bread is ready when it has walnut crust and hollow sound when caught.
  12. Allow it to cool wrapped on a cloth before it is brought and moisture will remain.

This post is sponsored by Zeta. All the words and opinions are ours.