11/6/2017

JAPANESE MUSHROOM SANDWICH

Mushroom Sandwich

2 slices trusty bread - I like sourdough
1 handful shiitake mushrooms
1 jalapeño
1 beet
quick pickles (recipe above)
1 tsp sriracha
2 Tbsp mayonaise
cilantro
olive oil
sesame oil

Steps
Cut the tops off your beets and boil submerged in water until tender, about 20 min. You'll know they're done when you can stick a fork in and it comes out cleanly. Drain water, then under the sink water, peel off skins with your fingers till clean.

Slice mushrooms thinly lengthwise and sauté in a pan on medium with a dash of olive oil and few drops of sesame oil till cooked and starting to brown, about 5 min.

Mix sriracha and mayo, and spread on your bread. Then top with mushrooms, quick pickle, beets, jalapeño slices, and cilantro. Put the other slice on top and take a bite!