Natural Food Power Sandwich With Enoki Mushrooms

Treat crunchy enokis as sprouts in this sandwich lunch. Enoki mushrooms look like no other mushroom. Long legged, uniformly smooth and cream colored, it resembles a bean sprout or perhaps a straightened spaghetti noodle with a tiny mushroom cap. Other common names are "golden needle," "winter mushroom," and "velvet foot." In Japan it is called enokidake. As a complement to almost any salad, enokis will add crispness and a subtle radishy flavor similar to nasturtium leaves and flowers. Eaten raw, they will leave a hint of pepper on your tongue. Toss some into soup during the last few minutes of simmering, or drop them into stir-fried vegetable or meat dishes just before serving. A variation of this recipe is to use a spicy humus instead of making the avocado mash, and adding 2 avocado halves to the sandwich if you are craving a bit more texture.

• Ready In: 5 mins
• Serves: 1
• Yields: 1 Sandwich

Ingredients

•  sesame seeds
• 1  tablespoon soy sauce
• 1⁄2 tablespoon lemon juice
•  cayenne
• 1  large avocado, peeled and mashed
• 4  slices  whole-grain  bread
•  black olives, sliced
• 1  large carrot, grated
• 2  tomatoes, slices
•  grated monterey jack pepper cheese
• 0.5 (8 ounce) package  enoki mushrooms, washed and trimmed

Directions

1. Rinse the enokis, and pour boiling water over them. Set aside.
2. Mix the soy sauce, lemon juice and cayenne with the mashed avocado.
3. Place a layer of the avocado mixture on 2 slices of bread, then the tomato.
4. Sprinkle on sesame seeds and add the black olives accordingly.
5. Add grated carrots, and cheese, ending with the enoki mushrooms.
6. Cover each slice with a second slice of bread. Press down and cut diagonally.