Sourdough Sandwich with Mushroom, Kale and Lentils

More than just a sandwich, this is better described as a warm and wintery mushroom and kale salad on top of a slice of freshly baked sourdough bread and it is every ounce as heavenly as it sounds.

We’ve been picking up a new (but old) love for baking rye sourdough bread. It’s been years since we baked bread more regularly and I remember giving up the last time after having killed our third starter. Apparently (luckily), we are better at keeping children alive than sourdough starters and plants. Anyway, I felt a streak of boldness and got back on it again a few weeks back. Instead of making our own starter, we asked if we could buy a rye starter from a sourdough bakery close to us. They handed us a paper cup with a wobbly and bubbly starter and we went home and started baking. It’s been alive for a month now and whenever we are not baking, we simply let it sleep in the fridge.

We have been using the bread for lunch sandwiches and this mushroom sandwich is our very favorite at the moment. It’s very very simple, you just fry mushrooms in a pan with a bit of garlic, fold down kale and cooked lentils and add a little vinegar to balance the flavors. We serve it with a herby vegan spread between the bread and the topping that we make from Zeta BreOliv, capers and parsley. Try it yourself!

• 4 tbsp Zeta BreOliv
• 1 tbsp capers
• 1 small bunch parsley

• 2 tbsp Olive Oil
• 300 g / 11 ounces (3 cups) mixed mushrooms
• 1 clove garlic
• 1 tbsp white wine vinegar
• 2 large kale leaves, stalk discarded
• 1 cup / 100 g cooked lentils
• salt & black pepper

Rye Sourdough

• 100 ml (1/3 cup) rye sourdough starter
• 400 ml (1 ½ cup) water
• 1 1 /2 tsp salt
• 330 g (2 1/3 cups) organic all purpose flour
• 170 g (1 ½ cup) organic rye flour
• 6-8 green olives