Open-Faced Mushroom and Sausage Melts
with Balsamic Onions and Potato Wedges- Milk
- Sulphites
- Wheat
- Barley
- Egg
- Mustard
- Soy
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Walnuts
- Oats
- Rye
- Triticale
- Sulphites
Ingredients: Russet potato • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Mushrooms • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Red onion • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Chives.
Ingredients
2 unit(s)
Russet Potato
227 g
Mushrooms
1 unit(s)
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Mustard, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish, Sulphites)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
250 g
Mild Italian Sausage, uncased
Not included in your delivery
2 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- In a small microwavable bowl (or a small pan over low heat), melt garlic spread.
- To a parchment-lined baking sheet, add potatoes. (NOTE: For 4 servings, use 2 baking sheets.) Drizzle with half the melted garlic spread, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice mushrooms.
- Thinly slice chives.
- Heat a large non-stick pan over medium-high.
- When hot, add remaining garlic spread, then mushrooms and sausage. Cook 5-6 min, breaking up sausage and stirring often, until mushrooms have softened, and sausage is cooked through.**Season with salt and pepper.
- Remove from heat. Transfer to a plate, then cover to keep warm.
- Peel, then cut onion into 1/4-inch pieces.
- To a small bowl, add mayo and half the chives. Season with salt and pepper, then stir to combine.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring occasionally, until softened.
- Add balsamic glaze, mustard, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar.
- Cook for 3-4 min, stirring occasionally, until some liquid has evaporated and onions are jammy. (TIP: Use a fork to help break down onions.) Season with salt and pepper.
- Meanwhile, halve ciabatta rolls. On another parchment-lined baking sheet, arrange buns, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Spread balsamic onions over rolls. Top with mushrooms, sausage and cheese. Return to the top of oven and bake for 5-6 min, until cheese melts.
- Divide open-faced mushroom melts and potato wedges between plates.
- Sprinkle with crispy shallots and remaining chives.
- Serve chive mayo alongside for dipping.
If you've opted to add sausage, when the pan is hot, add remaining garlic spread, then mushrooms and sausage. Cook 5-6 min, breaking up sausage and stirring often, until mushrooms have softened and sausage is cooked through.** Season with salt and pepper. Continue with the rest of recipe as written.
