Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise Recipe

Name: Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise Recipe
Total time: 45 min
Yield: 2
Ingredients: 2 tablespoons olive oil, divided; 2 medium onions, thinly sliced (about 3 cups); Kosher salt and freshly ground black pepper; 1 pound button, shiitake, cremini, or portabello mushrooms, trimmed and thinly sliced; 2 medium cloves garlic, minced; 1 teaspoon soy sauce; 1 tablespoon fresh lemon juice; 1/4 cup homemade or store-bought vegan mayonnaise; 1/3 cup oil-packed sun-dried tomatoes; 2 small loaves ciabatta or other hearty rolls, split in half

A hearty vegan sandwich with a balance of sweet caramelized onions, savory mushrooms, and a tangy sun-dried tomato mayonnaise.

Vegan: Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise

Active: 35 mins

Total: 45 mins

Serves: 2 servings

Rate & Comment

2 tablespoons olive oil, divided
2 medium onions, thinly sliced (about 3 cups)
Kosher salt and freshly ground black pepper
1 pound button, shiitake, cremini, or portabello mushrooms, trimmed and thinly sliced
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 tablespoon fresh lemon juice
1/4 cup homemade or store-bought vegan mayonnaise
1/3 cup oil-packed sun-dried tomatoes
2 small loaves ciabatta or other hearty rolls, split in half

Heat 1 tablespoon oil in a large saucepan over medium heat until shimmering. Add onions, season with salt and pepper, and cook, stirring frequently, until lightly browned and a pale brown patina builds up on the bottom of the pan, about 10 minutes. Add 1 tablespoon water and scrape up browned bits. Repeat, cooking, adding water, and scraping up bits until onions are soft and very sweet, about 30 minutes total. Transfer to a bowl and set aside.
While onions cook, heat remaining oil in a large skillet over high heat until shimmering. Add sliced mushrooms, season lightly with salt and pepper, and cook, stirring occasionally, until mushrooms have released all their liquid, the liquid has evaporated, and the mushrooms have deeply browned, about 15 minutes. Add half of garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add soy sauce and half of lemon juice and stir to combine. Season to taste with salt and pepper. Transfer to a bowl and set aside.
Combine mayonnaise, remaining lemon juice, tomatoes, and garlic in a food processor. Process until a rough purée is formed, about 30 seconds, scraping down sides as necessary.
Preheat a panini press. Spread both sides of rolls with sun-dried tomato mayonnaise, top bottom bun with onions and mushrooms, close sandwiches, place in press, close gently, and cook for 5 minutes. Press more firmly to compress sandwiches and continue cooking until crisp and fully heated through, about 5 minutes longer. Serve immediately.

Special equipment

Panini press, food processor

This Recipe Appears In

Vegan: Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise

Nutrition Facts (per serving)
679	Calories
34g	Fat
85g	Carbs
16g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	679
% Daily Value*
Total Fat 34g	43%
Saturated Fat 5g	25%
Cholesterol 0mg	0%
Sodium 1522mg	66%
Total Carbohydrate 85g	31%
Dietary Fiber 12g	41%
Total Sugars 20g
Protein 16g
Vitamin C 31mg	156%
Calcium 180mg	14%
Iron 5mg	28%
Potassium 1397mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.