- Prep time 15 minutes
- Total time 1 hour & 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Pickled Vegetables:
Miso Mayonnaise:
Oyster Mushroom Filling:
Method
Pickled Vegetables In glass jar, mix radish, carrots, sugar, salt and rice vinegar with 3/4 cup water. Cover and refrigerate for at least 1 hour.
Miso Mayonnaise In small bowl, whisk together mayonnaise and miso paste until smooth. Set aside in refrigerator.
Oyster Mushroom Filling In bowl, stir mushrooms with cornstarch. In skillet, heat 2 tbsp of the oil over medium-high heat. Add mushrooms; cook, pressing on mushrooms with spatula and flipping halfway through cooking time, for 6 minutes. Transfer to wire rack; discard oil.
In same skillet, heat remaining oil over medium heat. Add garlic, ginger, honey, soy sauce, sriracha and 2 tbsp water; cook, stirring often, until sauce has thickened slightly, 3 to 4 minutes. Add mushrooms, mixing well to coat with sauce.
Spread reserved Miso Mayonnaise on buns and top with Oyster Mushroom Filling and Pickled Vegetables. Top with cilantro, if using.
Nutritional facts Per serving: about
- Iron 5.1 mg
- Fibre 6 g
- Sodium 1,450 mg
- Sugars 19 g
- Protein 15 g
- Calories 625
- Total fat 24 g
- Cholesterol 12 mg
- Saturated fat 4 g
- Total carbohydrate 87 g
