Simmered Shiitake Mushroom Sandwich

Serves 2

Ingredients

2 large shiitake mushrooms, stems sliced

2 large pieces of savoy cabbage

4 slices peasant rye bread

Simmering Sauce (adapted from Vegetarian Times)

1 inch fresh ginger, minced

3 Tbs shoyu

3 Tbs mirin

3 tsp brown sugar

Sriracha Mayo

3 Tbs veganaise

1 1/2 tsp sriracha sauce

1/4 cup cilantro, chopped

Directions

Simmer mushrooms in the simmering sauce on low heat for 10 minutes until tender. Mix together the sriracha mayo ingredients. Layer sandwich: bread, mayo, cabbage, mushroom.

Eric and I found these amazing large shiitake mushrooms at our co-op and they were so delicious! They were so large that the cashier rang them up as portobellos, but then we corrected him (even though they are more expensive:) If you can't find large shiitake, just use the small ones, it will all taste the same. I decided that the simmering sauce I had used in my Japanese meal for the dried shiitake would be perfect for these. I wanted some spice to counter the sweetness of the simmering sauce, so the sriracha mayo was perfect. I always like to use cabbage as a "lettuce" in my sandwiches because it's delicious and crunchy and adds a ton of nutrients.