JAPANESE MUSHROOM SANDWICH
2 slices trusty bread - I like sourdough
1 handful shiitake mushrooms
quick pickles (recipe above)
1 tsp sriracha
2 Tbsp mayonaise
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!