I’m just going to come out and admit it… I’m addicted to sriracha-mayo. I find myself wanting to make sushi all the time, just because I want to slather it in some sriracha-mayo. I even think about eating it by the spoonful sometimes, but I don’t… I promise. So I was thinking to myself, what else could I put this stuff on besides sushi? And then this sandwich came to mind. I thought about cooking something in soy sauce to keep with the traditional sushi flavors that pair well with sriracha-mayo and I figured that since I’ve never had braised mushrooms that I didn't love, why not try braising a Portobello cap in soy sauce? So I did. And, boy, was I happy I did. This sandwich was so delicious and it took under twenty minutes to make from start to finish, with stopping to take pictures at every step of the way. If you're ever craving a warm, hearty sandwich for lunch that doesn't take long to make, this is the perfect recipe for you. I hope you enjoy it as much as I did!
When you assemble your sandwich, be generous with the sriracha-mayo… You’ll thank me later, I promise.
Top with a braised Portobello cap and shallots.
How good does that look?
Then pile on some greens, because that never hurt anyone…
Enjoy your sandwich!
- 4 slices of bread, I used Ezekiel 7 Sprouted Grains bread
- 2 Portobello mushroom caps, stems removed
- 1 shallot, thinly sliced
- 1 teaspoon Earth Balance vegan butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon Vegenaise
- 1 teaspoon sriracha
- 1 large handful of watercress
- Salt and Pepper
- Heat a medium sized pan over medium heat. Melt in the Earth Balance vegan butter and add sliced shallots. Season with a dash of salt and a few dashes of pepper (be careful not to over salt because the soy sauce will add saltiness as well). Cook until browned and softened.
- While the shallots are cooking, clean the mushroom caps and watercress, and toast the bread.
- Once the shallots are browned, add the mushroom caps to the pan. After about a minute, add the soy sauce and water.
- Cover the pan and allow the mushrooms to cook down and absorb the liquid for about five minutes, flipping once or twice.
- After five minutes, remove the lid and continue to cook until there is almost no liquid left in the pan. This should only take a couple more minutes.
- While the mushroom caps are cooking, prepare sriracha-mayo by combining vegenaise and sriracha. You can add more or less sriracha depending on your spice preference.
- When the mushrooms are done, assemble the sandwiches by spreading sriracha-mayo onto two slices of bread. Top those two slices with one mushroom cap, each, and shallots. Top that with watercress. Finish by topping with remaining slice of bread.