This Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée combines crisp toasted sourdough, a silky garlic-and-rosemary white bean purée, peppery arugula and sweet-spicy balsamic mushrooms for a light yet satisfying vegan open sandwich. The layers of texture and flavour make this an easy and impressive lunch or casual dinner.
This recipe departs slightly from traditional smørrebrød by using toasted sourdough instead of dense Danish rye and replacing butter with a creamy white bean purée. The swap keeps the spirit of an open-faced sandwich while offering a brighter, plant-forward profile. The white bean purée is smooth and garlicky, a perfect foil for the caramelized, balsamic-kissed mushrooms.
Making the White Bean Purée
The garlic and rosemary white bean purée is simple to prepare and versatile enough to deserve its own spot in your fridge. It makes a flavorful base for these sandwiches and also works well as a dip for crispbread, pita chips, or raw vegetables. If you prefer a coarser texture, mash the beans with a fork instead of using a food processor; the flavour remains the same though the mouthfeel will be more rustic.
You can make this purée up to two days ahead and keep it chilled in an airtight container. When you’re ready to assemble, allow the purée to come slightly closer to room temperature for easier spreading. Variations that work beautifully on toast include roasted cherry tomatoes with chopped basil, sautéed roasted broccoli with sun-dried tomatoes and olives, or arugula dressed simply with lemon and olive oil topped with quick-pickled onions.
A food processor gives the creamiest result, but a blender or a firm mash with a fork will also do in a pinch. Reserve a few whole beans before pureeing and fold them back in at the end for a bit of texture, if you like. Season the purée with lemon, olive oil, chopped rosemary, garlic, salt and pepper to taste.
Making the Balsamic-Glazed Mushrooms
The mushrooms bring sweet, savory and slightly spicy notes to the sandwich. Sautéed in olive oil until deeply golden, they finish with a splash of balsamic vinegar and a pinch of crushed red pepper for warmth. The vinegar reduces quickly into a glossy glaze that clings to the mushrooms. These cook up fast and keep well, so you can make them ahead and reheat gently before serving.
If packing these for a picnic or lunch on the go, consider swapping the toast for sturdy crispbread and keep the components separate until assembly so the bread stays crisp.
This Smørrebrød with balsamic mushrooms and white bean purée is a favorite in our household. The balance of creamy, peppery, and umami-rich flavours is easy to love, and it makes a great weekday meal or a shareable appetizer for guests. Try it once and you’ll likely return to it whenever you want a quick, satisfying vegan option. I’d love to hear how it turns out for you!
Recipe
Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée
A delicious vegan open sandwich with a garlic-rosemary white bean purée, balsamic-glazed mushrooms and fresh arugula on toasted sourdough.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 triangular sandwiches
Calories: 325 kcal
Author: Kristi
Ingredients
For the Smørrebrød:
- 2 large slices sourdough bread
- 1 garlic clove, peeled
- White Bean Purée (recipe below)
- A handful or two of baby arugula
- Balsamic-Glazed Mushrooms (recipe below)
For the White Bean Purée:
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 1 small garlic clove, minced
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground black pepper, to taste
For the Balsamic-Glazed Mushrooms:
- 2 tablespoons extra-virgin olive oil
- 12–16 ounces cremini or white mushrooms, rinsed and quartered
- Coarse salt, to taste
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
Instructions
- Make the White Bean Purée: Reserve 1/4 cup of the rinsed beans and set them aside. Place the remaining beans in a food processor or blender with the 2 tablespoons water, 2 tablespoons olive oil, lemon juice and minced garlic. Process until smooth.
- Add the chopped rosemary and the reserved beans back to the purée. Pulse briefly so the reserved beans break down slightly and the rosemary is evenly distributed. Season with salt and pepper to taste. Set aside or refrigerate until ready to assemble.
- Make the Balsamic-Glazed Mushrooms: Heat 2 tablespoons olive oil in a 10-inch nonstick or heavy skillet over medium heat. Add the quartered mushrooms and a pinch of coarse salt. Increase the heat to medium-high and sauté the mushrooms until they are tender and nicely browned, about 7–9 minutes.
- Pour in the balsamic vinegar and sprinkle the crushed red pepper flakes over the mushrooms. Reduce the heat to medium-low and cook, stirring, until the vinegar reduces to a light glaze that coats the mushrooms, about 1 minute. Taste and adjust seasoning with additional salt if needed. Remove from heat and allow to cool slightly.
- Assemble the sandwiches: Toast the sourdough slices until golden, then slice each piece on the diagonal to form triangles. Rub the cut side of the garlic clove lightly over the surface of each toast for a subtle garlic aroma.
- Spread a generous layer of the white bean purée over each toasted triangle. Scatter a handful of arugula over the purée, then divide the balsamic-glazed mushrooms evenly among the four sandwiches. Serve immediately.
Notes and Tips
- The white bean purée can be made ahead and kept in the refrigerator for up to 48 hours; bring it closer to room temperature before spreading.
- If you prefer a firmer base for travel or picnics, use crispbread instead of toast and keep toppings separate until serving.
- Adjust the crushed red pepper to control the heat level; smoked paprika is a nice alternative for a milder, smoky touch.
Nutrition
Per serving: Calories 325 kcal | Carbohydrates 40 g | Protein 13 g | Fat 15 g | Saturated Fat 2 g | Sodium 417 mg | Fiber 7 g | Sugar 3 g | Potassium 330 mg | Calcium 93 mg | Iron 4 mg | Vitamin A 156 IU | Vitamin C 4 mg
Tried this recipe? Share your experience and photos in the comments below — I love hearing how it turned out for you.
Course: Lunch, Sandwich, Smørrebrød
Cuisine: Nordic, Scandinavian