Mushrooms On Toast

Whether for breakfast, lunch, or a late-night snack, this open-faced sandwich is a real melting pot of flavors, one of those dishes with a good meaty feeling to it but little actual meat. All kinds of mushrooms work; if it’s springtime and you can get your hands on porcinis or chanterelles, they’re really the cream of the crop. But readily available options like oysters, shiitakes, portobellos, and creminis will do just fine. When you get mushrooms home from the store, keep them in the refrigerator between paper towels or in a brown paper bag. Most mushrooms that you buy are cultivated, not picked wild, so you don’t even need to wash them before use. If there’s any visible dirt, wipe it off with a damp towel. You really want to avoid submerging them in water, as mushrooms are like sponges and will soak up any liquid you put them in.

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Mug Cakes: The...

How to avoid an awful mess when making your mug cake.

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Here, I’ve downsized the original club so you can actually get your mouth around it, but if you want to double stack, that’s your call. The traditional turkey club sandwich seems to be a featured item on just about every golf-club menu across the country. I had this Southwestern version when I was in California—and true to form, that sandwich was stacked as high as my handicap and held together by four toothpicks working overtime. It’s the perfect sandwich because it includes so many textures and flavors—it’s got the pickled jalapeños, the creamy pepper Jack cheese, and homemade Chipotle Mayo, which gives plain ol’ mayonnaise a kick in the pants. (The guacamole and butter lettuce keep the heat in check.)

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