Olsmorgas (Open-Face Mushroom and Onion Sandwich)

May 08, 2023May 8, 20230 1

Hearty and flavorful Olsmorgas (Open-Face Mushroom and Onion Sandwich)

by The Chefin Sandwich

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

234

Sugar

Fat

12g

Olsmorgas (Open-Face Mushroom and Onion Sandwich) is a classic Scandinavian dish that is commonly eaten for lunch or as a light dinner. This version of the sandwich is made with sautéed onions and mushrooms, which are flavorful and nutritious. The pumpernickel bread used for the sandwich is dense and grainy, providing a satisfying and filling base for the vegetables. This meal is perfect for those looking for a simple and nutritious sandwich option that is easy to prepare and full of flavor.

Instructions

1.	In a small frying pan, melt the butter over medium heat.
2.	Add the chopped onion and sliced mushrooms to the pan, and sauté until the vegetables are tender and lightly browned. Season with salt and pepper to taste.
3.	Toast the pumpernickel bread.
4.	Spoon the vegetable mixture over the bread and sprinkle with minced parsley.

PROS

This Olsmorgas sandwich is overflowing with delicious sautéed mushrooms and onions, giving it a rich and satisfying flavor.
The pumpernickel bread provides a hearty base for the vegetables, creating a filling and nutritious meal.

CONS

While this sandwich is a healthy choice in terms of vegetables and whole grain bread, it may not provide enough protein or variety to be a complete and balanced meal.
It could benefit from some added protein, such as grilled chicken or tofu.

HEALTH & BENEFITS

Vegetables such as mushrooms and onions provide a variety of health benefits, including vitamins and minerals such as vitamin C and potassium. They can also be a good source of fiber, which can help regulate digestion and reduce the risk of certain diseases.

	1 teaspoon butter ( or as needed )
	1 medium onion , chopped
	1/3 cup sliced mushrooms
	1 dash salt
	1 dash pepper
	1 slice pumpernickel bread
	1 tablespoon minced parsley