Golden-browned oyster mushrooms and melting Taleggio make this sandwich savory and full of flavor. Thin slices of quick-pickled pear add a fresh, slightly tart counterpoint.
This lunch is all about three distinct flavors: earthy, savory oyster mushrooms, creamy Taleggio and pear with a fresh tang of vinegar. Together, they make a rich filling that doesn’t feel heavy. The pear is thinly sliced so it fits neatly in the sandwich and its acidity spreads across the cheese and mushrooms. Hearty sourdough or another robust bread holds the juicy filling together; very airy bread will soften more quickly.
Oyster mushrooms cook best when they have room in the pan. Tear large ones into strips and lay them in a single layer in a thoroughly hot frying pan. At first, they release moisture; give them time to cook off that moisture and brown before turning them. Avoid overcrowding the pan so the edges can color rather than the mushrooms mostly steaming. A little oil helps with cooking, but don’t add too much: the mushrooms should brown, not turn greasy.
A quick brine is all the pear needs. A mixture of vinegar, water, sugar and salt gives thin slices a fresh flavor in about 15 minutes, while leaving them with some bite. Choose a firm pear that is ripe but not mealy. A Conference pear works well; another firm eating pear will do, too. The slices don’t need to be stored under long-term preserving conditions: this is a quick preparation for immediate use, not a batch for preserving.
Taleggio melts softly and has a distinct, savory flavor of its own. Slice the cheese thinly so it warms evenly. The rind is edible, but you can cut it off if you prefer a milder flavor. If Taleggio isn’t available, use another characterful cheese that melts well, such as Fontina; the result will be different, but still creamy. Don’t leave the pickled pear too wet after draining, or moisture will seep into the bread.
Serve the sandwich as soon as the cheese is soft and the bread is crisp. A simple green salad with a tart dressing goes well with it and keeps lunch light; there’s no need for extra sweet chutney, since the pear already adds a fruity note. If you’re making lunch for one, you can halve the quantities. Cut the sandwich in half just before eating so the warm cheese and juicy mushrooms stay in place.
Cut the pear into thin slices. Bring the vinegar, water, sugar and ½ teaspoon salt to a boil in a small saucepan, stirring until the sugar and salt have dissolved. Pour the mixture over the pear in a heatproof bowl and leave for at least 15 minutes.
Tear large oyster mushrooms into strips. Heat the oil in a large frying pan over high heat. If needed, cook the mushrooms in two batches, in a single layer, until they have released their moisture and the edges are browned. Turn them occasionally. Season with salt and black pepper and remove from the pan.
Drain the pear. Spread a thin layer of butter on one side of each slice of bread. Top the unbuttered sides of two slices with the Taleggio, oyster mushrooms and pear slices. Place the remaining slices on top, buttered side facing out.
Heat a frying pan over medium-low heat. Cook the sandwiches for 3–4 minutes per side, optionally with a lid on the pan, until the bread is golden-brown and the cheese is soft. Gently press them with a spatula as they cook. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.