Now that the holidays are over, we are back to our usual routine in the kitchen. No more batches of cookies baked in excessive numbers, no more turkeys or steaks served alongside generous portions of creamy, buttery carb-laden goodness. It’s a new year and time to eat lighter – and since it’s winter, it’s also time to eat as nutritiously as possible 😉
The sandwich below is perfect this season because it has key ingredients to build up energy and to replenish lost vitamins and minerals. It’s vegetarian and protein-packed, with proteins coming from several kinds of mushrooms: cremini, portobello (mature cremini mushrooms), and shiitake. It also has watercress, which should come as no surprise to you if you’ve been following this blog for awhile and have read my previous posts about watercress and my love for this rather underutilized veggie. Packed full of nutrients and easy to digest, watercress has a slightly peppery taste, which makes it the ideal partner to the robust mushroom flavor. Add a few sprigs of young asparagus, and you have the perfect light lunch or dinner option – all homemade and delicious!