Description
I marinated some mushrooms to make this Vegan Bulgogi Sandwich and wow - it was beyond amazing. The combination of sweet, savory, and spicy makes my mouth water just thinking about it. Possibly my new favorite sandwich!
Ingredients
Units
Scale
- 2 large portobello mushroom caps (6 oz)
- 1 pkg sliced shiitake mushrooms (5 oz)
Marinade
- 1/4 cup low-sodium soy sauce
- 3 cloves minced garlic
- 2 Tbs mirin
- 1 Tbs maple syrup
- 1 Tbs rice vinegar
- 1 Tbs gochujang
- 1 tsp toasted sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp ginger
- 1/4 tsp black pepper
Sauce
- 1 Tbs gochugaru
- 1 Tbs freshly-squeezed lemon juice
- 2 tsp maple syrup
Garnish
- green bell pepper
- tomato
- red onion
- scallions
- cilantro or parsley
Instructions
- Prepare the cheese sauce according to the recipe link if using - otherwise skip to step 2
- Clean and slice the mushrooms. Slice the caps into 1/2" thick strips. Add to a 1-gallon ziplock.
- Whisk all marinade ingredients and pour over mushrooms. Seal and let sit 30-60 minutes.
- In a separate bowl - whisk the sauce ingredients together - set aside
- Prep the veggies by slicing a tomato, 1 green pepper, 1/4 red onion, 1 scallion
- Prep the sandwich roll by slicing it in half and lightly toasting
- Cook the mushrooms and marinade in a large skillet over high heat. Stir frequently until most of the liquid has evaporated away.
- Assemble sandwich by spreading both slices of roll with either cheese sauce or spread of your choice, followed by the red onions.
- Layer green bell pepper strips, tomato slices, and cilantro on one half
- Layer mushrooms, scallions, and a little sauce on the other half
- Put the 2 halves together and enjoy
- Note: it IS a messy sandwich! (but sooo good!)
Keywords: vegan bulgogi