Joe and I are currently living in Loudoun County, Virginia where there are plenty of options for organic, local produce. In my upcoming recipe posts, I’ll be incorporating ingredients from these markets and farms.
This past weekend I was visiting Stoneybrook Organic Farm in Hillsboro, and picked up some bean sprouts, and these bean sprouts just complete today’s crispy sandwich. Stoneybrook is a charming market which offers organically grown (and their own) organic produce, artisan products (cheese, baked goods, etc.), their own homemade bread, a deli with fresh sandwiches, soups and salads, and a CSA program.
– 2 slices sprouted grain bread
– 1/2 cup bean sprouts
– 5 baby bella mushrooms
– 1 tbsp extra virgin olive oil
– 1 tbsp butter
– 2 tbsp dijon mustard
– dash of paprika
– a few shakes of salt & pepper
Brush mushrooms with with a dry paper towel or pastry brush (don’t wash mushrooms, they’ll retain too much water). Slice and saute in about a tablespoon of olive oil. While the mushrooms cook, mix together in a small bowl the mustard, paprika, salt and pepper. When mushrooms are almost finished, sprinkle in thyme. Spread one side of each slice of bread with butter, and lightly toast in a frying pan, 2-3 minutes on each side. Spread mustard mixture on bread, then pile on the mushrooms and sprouts.
Enjoy this scrumptious, refreshing sandwich!
P.S. Thank you for all your kind, loving words after yesterday’s announcement. I’m looking forward to sharing little baby updates over the next several months!
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