Ingredients: – sliced shiitake and oyster mushrooms (used at least 15 oz for 2 sandwiches, maybe more) – Sliced sweet onion – Sliced green bell pepper – Salt and pepper to taste – Avocado oil or other high heat oil of choice – Bread of choice – Any other toppings of choice (used some toum to toast bread) “Cheese” sauce: – 1/2 cup raw cashews (soaked in water overnight if not using high speed blender) – 1 1/2 cup water – 1 tbsp chickpea miso – 1 tbsp salt cured capers – 1/4 tsp onion and garlic powder – Juice of 1 lemon (close to 2 tbsp) – 1 tsp tapioca starch/flour
Directions: 1. Add all “cheese” ingredients to high speed blender, blending until smooth. Taste and add any salt as needed. Since miso is salty and salt cured capers naturally have salt all over it, you might not need any at all. Did just a tiny pinch. Bring a pan over medium heat, then add in sauce. Stirring until thickened, takes around 3-5 min. Set aside.
2. Bring another pan over medium heat with a smidge oil. Add in your peppers and onions. Let sit undisturbed for 3 min. Then stir letting sit for 3 more min to brown. Cook longer as needed to brown those babies. Season with salt and pepper. Set aside. I prefer using a cast iron skillet.
3. Next add in mushrooms to brown in batches, adding a smidge oil as needed to cast iron skillet. Seasoning with salt and pepper at end. See notes for 2 different cooking methods.
4. If using, add a smear of toum on your bun and put on cast iron skillet to brown. Then assemble your sandwich!!
Notes: – to cook your mushrooms you can either use a boiling method or skip that to just brown in pan. The boiling method apparently helps things brown and cook more evenly, however this does take more time. I prefer just the normal ol browning method without boiling things down just for convenience. Tastes just as good. – Boiling method: add all mushrooms and then enough water to cover. Bring to high and cook off all water. Once all water has cooked off add a little oil to brown over medium heat. You do not want to overcrowd the pan still. Leave undisturbed and stir until you are left with crisped browned mushrooms. Season with salt and pepper at end – Non boiling method: bring cast iron over medium heat with a little oil. Add mushrooms in batches so you don’t overcrowd pan. Let sit for 3 minutes, then flip and let sit for another 3 min to brown. Once cooked season with salt and pepper.
Cautious-Dinner-1897
could and would consume a philly fungi anytime, any day
2 Comments
Recipe link: [here](https://www.instagram.com/reel/C6W-uWnpEQo/?igsh=cjhqajRnN21iZW10)
Ingredients:
– sliced shiitake and oyster mushrooms (used at least 15 oz for 2 sandwiches, maybe more)
– Sliced sweet onion
– Sliced green bell pepper
– Salt and pepper to taste
– Avocado oil or other high heat oil of choice
– Bread of choice
– Any other toppings of choice (used some toum to toast bread)
“Cheese” sauce:
– 1/2 cup raw cashews (soaked in water overnight if not using high speed blender)
– 1 1/2 cup water
– 1 tbsp chickpea miso
– 1 tbsp salt cured capers
– 1/4 tsp onion and garlic powder
– Juice of 1 lemon (close to 2 tbsp)
– 1 tsp tapioca starch/flour
Directions:
1. Add all “cheese” ingredients to high speed blender, blending until smooth. Taste and add any salt as needed. Since miso is salty and salt cured capers naturally have salt all over it, you might not need any at all. Did just a tiny pinch. Bring a pan over medium heat, then add in sauce. Stirring until thickened, takes around 3-5 min. Set aside.
2. Bring another pan over medium heat with a smidge oil. Add in your peppers and onions. Let sit undisturbed for 3 min. Then stir letting sit for 3 more min to brown. Cook longer as needed to brown those babies. Season with salt and pepper. Set aside. I prefer using a cast iron skillet.
3. Next add in mushrooms to brown in batches, adding a smidge oil as needed to cast iron skillet. Seasoning with salt and pepper at end. See notes for 2 different cooking methods.
4. If using, add a smear of toum on your bun and put on cast iron skillet to brown. Then assemble your sandwich!!
Notes:
– to cook your mushrooms you can either use a boiling method or skip that to just brown in pan. The boiling method apparently helps things brown and cook more evenly, however this does take more time. I prefer just the normal ol browning method without boiling things down just for convenience. Tastes just as good.
– Boiling method: add all mushrooms and then enough water to cover. Bring to high and cook off all water. Once all water has cooked off add a little oil to brown over medium heat. You do not want to overcrowd the pan still. Leave undisturbed and stir until you are left with crisped browned mushrooms. Season with salt and pepper at end
– Non boiling method: bring cast iron over medium heat with a little oil. Add mushrooms in batches so you don’t overcrowd pan. Let sit for 3 minutes, then flip and let sit for another 3 min to brown. Once cooked season with salt and pepper.
could and would consume a philly fungi anytime, any day