Dried mushrooms pack a wonderfully concentrated and savoury flavour that takes this mustard to a whole new level. This recipe is a great way to use leftover roast beef, but you can easily use ham or pork roast if that’s what you’ve got on hand.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
- 1 pkg (15 g) dried mixed wild or porcini mushrooms
- 1/4 cup boiling water
- 3/4 cups Dijon or grainy mustard (such as Maille)
- 1 clove garlic , finely grated or pressed
- 1 small beet (about 100 g)
- 4 slices sourdough bread , toasted
- 1 cup packed baby spinach
- 250 g sliced medium-cooked roast beef
- 1 shallot , coarsely chopped
- 1 tablespoon capers (optional)
In food processor, pulse mushrooms until finely chopped.
In small bowl, stir mushrooms with boiling water until combined; let stand for 5 minutes. Stir in mustard and garlic.
Using mandoline, shave beet into paper-thin slices.
Spread 2 tbsp of the mushroom mustard onto each bread slice; top each with 1/4 cup of the spinach. Top with roast beef and beet slices. Sprinkle with shallot and capers (if using).
Tip from The Test Kitchen: Like most condiments, the mushroom mustard will only get better as it ages in the fridge. A great way to use up the leftovers is to make decadent Mushroom Mustard Aioli: Combine 1 part mushroom mustard with 2 parts light mayonnaise; serve as a dip with roasted root vegetables, french fries or pretzels.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 890 mg
- Sugars 5 g
- Protein 33 g
- Calories 412
- Total fat 7 g
- Potassium 499 mg
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 52 g
- Iron 45
- Folate 69
- Calcium 8
- Vitamin A 9
- Vitamin C 8