Italian UnBeef Sandwich - Chicago Inspired
Equipment
- Large Cast Iron Pan
Ingredients
- 1 lp King Oyster mushrooms
- 1/2 lb Other variation of mushrooms, I used Lions Mane
- 1 pinch Kosher salt
- 1 tsp black pepper
- 1 tsp Garlic powder
- 1 tbsp Olive oil
Plant Based Beef Stock
- 1 tsp Yeast Extract (Marmite or Vegemite)
- 2 tsp mushroom seasoning
- 1/2 tsp Lactic Acid you can use anything sour here. Preferably a sour salt, or citric acid, but a few squeezes of lemon would also do.
- 1/2 tsp agar agar
- 1 tsp olive oil
- 4 cups hot water
- 1 tsp red wine vinegar
Italian Seasoning Blend
- 1 tbsp Fennel Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Sweet Paprika
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp Thyme
- 1 tbsp Black Peppercorns
- 1 tbsp Red Chilli Flakes Only if you want it spicy
Giardiniera - I used a jar of giardiniera that was packed in a vinegar blend. I poured out the broth and covered the pickled veg with olive oil and toss in the fridge for 30 minutes.
French Roll
Instructions
- Start by washing and scoring your mushrooms (if you have large mushrooms to score)
- Cover in the salt, pepper, and garlic powder and sear in a hot pan with the olive oil
- While these are searing make your broth by mixing all the broth ingredients together
- once the mushrooms are seared remove from the pan, lower the heat and add the broth to the pan and bring to a simmer
- Slice your mushrooms as thin as you can get them. The thinner the better the sandwich will turn out
- return to pan with the broth, and allow to simmer together for a few minutes
- Make your seasoning blend and add to the pan with the mushrooms and let simmer for at least 15 minutes
- Remove the mushrooms from the broth then strain the broth mixture.
- Make the sandwich with a French roll not toasted split down the middle, top with some broth, pack full of shrooms, then lastly cover with the Giardiniera. You can dip your sandwich in the broth to make it wet... (which is my favorite)
Tried this recipe?Let us know how it was!