Shiitake Bahn Mi

Screen Shot 2017-11-06 at 11.24.44 AM.png

This delicious easy recipe is from Isa Does it cookbook or you can find it at isachandra.com . I liked to eat it in sandwich form or you can eat it as a salad! The shiitakes make for a meaty experience without the meat! Love this one and I hope you do too.


For the pickled veggies:
1/2 cup rice vinegar
2 tablespoons sugar  sugar
Pinch salt

1 scant cup thinly sliced radishes
1 scant cup thinly sliced cucumbers

For the dressing:
4 tablesoons almond butter
3 tablespoons pickling liquid
1 tablespoon sriracha (or more to taste)
1 to 2 tablespoons water
Pinch salt

For the shiitakes:
1 tablespoon peanut oil
1/2 lb whole shiitakes, stems trimmed
2 cloves garlic, minced
1 tablespoon tamari or soy sauce

 

For the toppings:
12 oz crisp salad greens (like romaine)
1/2 cup mint leaves
1/2 cup cilantro


Prepare the veggies:
Stir together the rice vinegar, sugar and a pinch of salt. Toss in the radishes and cucumbers to coat. Let them rest for about an hour, giving them a stir with your hands every so often.

When the pickled veggies are done, prepare the dressing:
Mix together almond butter, 3 tablespoons of liquid from the pickles you just made, Siracha, 1 tablespoon water and a pinch of salt. Since almond butter varies from brand to brand, you may need a little more water to thin it out enough to coat the salad. You may also want to use more Sriracha, I actually used an extra teaspoon for a bit more spiciness, but it depends on your taste.

Prepare the shiitakes:
Preheat a large cast iron pan (or any heavy bottomed pan) over medium-high heat. Drizzle in the oil, then add the shiitakes. Cover and let the shiitakes cook for about 5 minutes, stirring occasionally. They should be softening up a bit and releasing moisture. Now uncover, and cook for 3 more minutes or so, until they are slightly browned in spots. Add the garlic and saute a minute more. Lastly, add the splash of soy sauce, and stir until it’s well incorporated.

Assemble:
Toss the greens with the dressing to coat. Plate the greens and top with the pickled veggies. Throw some herbs on top, and finish with the shiitakes. Serve immediately.