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Experimenting with recipes to recreate the Mushroom Sandwich from Dad's Luncheonette

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Posted by andyz4, who describes "Iteration #1":

"Mixed salad greens, pickled red onions, smoky roasted mushrooms, swiss cheese, and a medium fried egg between smoked paprika mayo and slices of country sourdough from Tartine Bakery. I used regular brown mushrooms for the first try instead of maitake as I was scared of messing up those expensive mushrooms lol"


Dad's website announces:

"Dad's Luncheonette is a historic train caboose on scenic Highway 1 in Half Moon Bay, serving American roadside classics with a California focus, showcasing the best of coastal farms in the area.

The "Dad" is Scott Clark, who comes from the world of fine dining, and was formerly a three Michelin star chef de cuisine. Dad's Luncheonette is a culmination of Scott's desire for a lifestyle change after becoming a father, as well as bringing it back to what he enjoys the most - cooking good food and having fun with it, in one of the most beautiful landscapes in the country. It is a collaboration with his partner Alexis Liu, owner of Beacon Coffee & Pantry in San Francisco, who is the "Mom" of the operation.

Dad's is what you want from a roadside stand near the beach - satisfying comfort food served with a huge grin, and maybe a shaka. ["shake"? -- Mischka] It is to be enjoyed quickly, messily, on our patio, or on the hood of your car. It just happens to be locally & responsibly sourced."

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Comments

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Donnajames

Sautéed in butter.....ummmm! ;-))

Mischka

They do tend to make the bread soggy. But I could happily eat a plate of mushrooms for lunch! I'm glad our caveman forebears discovered they were good to eat.

Donnajames

I like mushrooms, but I don't want a sandwich made of it. Just use them as a "topped with" and I'm happy!!! :-)) dj

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