Wild Mushroom Sandwich with Caramelized Onions and Truffle Aioli Recipe
 
Featured in: Recipes  |  October 2020

Wild Mushroom Sandwich with Caramelized Onions and Truffle Aioli Recipe

1 tbsp sherry vinegar

1 tbsp tamari

1 qt wild mushrooms (maitake, chanterelle, shimeji)

2 tbsp olive oil

1/2 tsp salt

  1. Mix the sherry vinegar and tamari in a small bowl.
  2. Heat a large sauté pan over medium-high heat. Add mushrooms to the dry pan and sauté until they begin to brown and release their water.
  3. Add oil and sauté 1 minute or until cooked through. Add salt.
  4. Deglaze pan with sherry/tamari mix.

Caramelized Onions

1 1/2–2 lbs onions, halved and thinly sliced

2 tbsp olive oil plus more as needed

Sea salt

Pepper

  1. Place sliced onions in a large skillet over medium heat. Cook, stirring infrequently, until they are dry and almost sticking to the pan.
  2. Add oil plus a large pinch of salt and stir. Reduce heat to medium-low and cook for about 45 minutes, stirring occasionally and adding oil if needed to keep onions from sticking.
  3. When finished, they should be sweet and brown. Add salt and pepper to taste.

Truffle Aioli

1 cup soaked cashews

2⁄3 cup water

1 clove black garlic

1/4 cup truffle oil

1 tsp truffle salt

1 tbsp apple cider vinegar

1 tsp agave syrup

Place all ingredients in a food processor or high-speed blender and process/blend until smooth.

Plating

Serve with baby arugula on grilled sourdough bread (avocado is also a nice addition for added texture). A small salad with preserved lemon vinaigrette pairs well with this as a side that adds a touch of fresh acidity.

Makes 4–6 sandwiches, depending on size of bread used

Reprinted with permission of Plant City (Providence RI)

 

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Ingredients:

  • 1 tbsp sherry vinegar
  • 1 tbsp tamari
  • 1 qt wild mushrooms (maitake, chanterelle, shimeji)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1. Mix the sherry vinegar and tamari in a small bowl.
  • 2. Heat a large sauté pan over medium-high heat. Add mushrooms to the dry pan and sauté until they begin to brown and release their water.
  • 3. Add oil and sauté 1 minute or until cooked through. Add salt.
  • 4. Deglaze pan with sherry/tamari mix.
  • Caramelized Onions
  • 1 1/2–2 lbs onions, halved and thinly sliced
  • 2 tbsp olive oil plus more as needed
  • Sea salt
  • Pepper
  • 1. Place sliced onions in a large skillet over medium heat. Cook, stirring infrequently, until they are dry and almost sticking to the pan.
  • 2. Add oil plus a large pinch of salt and stir. Reduce heat to medium-low and cook for about 45 minutes, stirring occasionally and adding oil if needed to keep onions from sticking.
  • 3. When finished, they should be sweet and brown. Add salt and pepper to taste.
  • Truffle Aioli
  • 1 cup soaked cashews
  • 2⁄3 cup water
  • 1 clove black garlic
  • 1/4 cup truffle oil
  • 1 tsp truffle salt
  • 1 tbsp apple cider vinegar
  • 1 tsp agave syrup
  • Place all ingredients in a food processor or high-speed blender and process/blend until smooth.

Directions:

  1. Plating
  2. Serve with baby arugula on grilled sourdough bread (avocado is also a nice addition for added texture). A small salad with preserved lemon vinaigrette pairs well with this as a side that adds a touch of fresh acidity.