Wild Mushroom Sandwich

Name: Wild Mushroom Sandwich
Yield: Serves 6
Ingredients: 1 teaspoon agave; 1 loaf sourdough bread, sliced and grilled; ½ cup baby arugula; 1 clove black garlic; ¼ cup truffle oil; 1 teaspoon truffle salt; 1 tablespoon apple cider vinegar; Sea salt and pepper, to taste; Sea salt and pepper, to taste; 1 cup cashews, soaked; ⅔ cup water; 2 tablespoons olive oil; ½ teaspoon sea salt; 1½–2 pounds onions, halved and thinly sliced; 2 tablespoons olive oil, plus more as needed; 1 quart wild mushrooms (maitake, chanterelle, shimeji); 1 quart wild mushrooms (maitake, chanterelle, shimeji); 1 quart wild mushrooms (maitake, chanterelle, shimeji); 1 quart wild mushrooms (maitake, chanterelle, shimeji); 1 tablespoon sherry vinegar; 1 tablespoon tamari

Caramelized Onions. Truffle Aioli. Arugula

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Wild Mushrooms

1 tablespoon sherry vinegar
1 tablespoon tamari
1

Sandwich
Vegan

Method

Wild Mushrooms

Mix the sherry vinegar and tamari in a small bowl. Heat a large sauté pan over medium-high heat. Add the mushrooms to the dry pan and sauté until they begin to brown and release their water. Add oil and sauté for 1 minute or until cooked through. Deglaze pan with sherry/tamari mixture. Season with sea salt.