Nothing too fancy or far-fetched here. Just a well-constructed sandwich featuring pea shoots. It’ll have you nodding your head in approval, I promise.
This hearty sandwich is a bit like a Philly Cheesesteak.
Ok, I’ll admit I’ve never had a Philly Cheesesteak. But still, in my clueless mind, this famed American sandwich and today’s Portobello and Pea Shoots Sandwich are kin.
There’s depth of flavor from lovingly sautéed mushrooms. There’s a substantial amount of cheese — in this case cheddar. There’s allium in the form of quick-pickled shallots. And it all comes together beautifully.
So it’s pretty different from a Philly Cheesesteak sure; and yet this is how the inspiration came to me. You know what they say: There is nothing new under the sun. Or as the French put it, Rien ne se perd, rien ne se crée, tout se transforme (nothing’s lost or created; everything is transformed).
Any resemblance aside, this pea shoots sandwich holds its own. It casually merges the rich flavors of winter with the refreshing ones of spring. Just the kind of dish I crave this time of year. Sautéed mushrooms, cheese, and butter blending perfectly with briny shallots and tender pea shoots.
What are pea shoots?
If you’re unfamiliar with this delicacy, it’s simply any part of the pea plant that isn’t a pea or a pod but is still perfectly edible. Pea shoots are sometimes also called pea tendrils, referring to the tiny arms the plant uses to hook onto things and climb upright into the light. Pea shoots are paper-thin so they don’t provide much bulk. Rather, what’s beautiful about them is how much pea flavor they deliver.
Pea shoots are much loved by farmers, chefs, and anyone who enjoys the waiting ritual that comes with eating seasonally. Eating pea shoots is a way to pregame on that unique fresh pea flavor. Before snap peas and snow peas and English-shelling peas grace market stalls, the shoots are there. And if you grow them yourself and pick a reasonable amount, you can still enjoy full peas later on.
Pea shoots are one of the many signs that spring is settling in, often showing up alongside baby nettles, young dandelion greens (see my Lush Dandelion Salad recipe), and many others.
You can enjoy them in many kinds of ways, but I prefer them raw. They’re just so delicate that there’s no need to put them through much. Sandwiching them between good bread is truly an effortless way to eat them.
Making a quick meal of pea shoots
A sandwich can really be both quick and healthy so long as you select quality ingredients. For the bread, I favor sourdough bread because its natural fermentation allows for better absorption of the grain’s minerals.
For this recipe, I like to use a wheat loaf from my local bakery (half-whole, half-white, with some repurposed brewer’s flour). Other times, I’ll use homemade hard red wheat sourdough. A dark rye bread would be delicious too.
Once you’ve got good bread, the sandwich is almost done. You’ll want to check out my easy Portobello-parsley stir-fry. I use it as a flavorful base on which to layer grass-fed cheese and butter — the basics of most good French sandwiches.
And as we saw, the pea shoots bring with them the renewed energy of spring. All that’s left is a touch of acidity. Vinegar-pickled shallots do that well, adding their own kind of sweetness to the picnic.
Bon appétit!
>>In the mood for more bread recipes? Try my Better-than-store-bought garlic croutons.
>>Sandwich lover? You’ll love my Banh-mi for Today and Tomorrow.
>>Need even more veggies in your life? Try my Easy French Beet Salad.
Let me know what bread you love to use in your sandwiches in the comments below. And if you hang on Instagram, tag @frenchfrimousseblog so we can stay connected.
Portobello Cheesesteak Sandwich – Sandwich portobello et pousses de pois
Ingredients
- 1 small shallot
- 1 tsp raw white wine vinegar – or raw apple cider vinegar
- 1 pinch of salt
- 1 portobello mushroom – see notes
- 2 slices organic bread – preferably wholegrain sourdough
- 1 tbsp grass-fed butter
- 1.5 oz grass-fed cheddar cheese – or provolone, swiss, etc.
- 1 handful pea shoots – or other tender green
Instructions
- Quick-pickle the shallot: peel it, slice it thinly, and drizzle with vinegar in a bowl. Season generously with salt, toss, and set aside.
- Slice the portobello mushroom and stir-fry it with oil, garlic, parsley and butter, as shown in my Portobello Stir-fry recipe.
- Toast the bread gently. I like to do this over a comal.
- Slather butter on the toasts. Cut the cheddar thinly and layer it on one slice. Add the sautéed mushrooms on top, then the pea shoots and the pickled shallots. Close the sandwich with the other slice and enjoy right away.