Sweet Soy Glazed Mushroom Sandwiches
with Quick Pickled Veggies, Roasted Potatoes & Mixed Greens Salad
- Eggs
- Soy
- Wheat
- Sesame
Umami-rich mushrooms get the sweet soy treatment, becoming caramelized gems nestled in toasted baguette with tangy pickled veggies and crispy potato wedges. Spicy mayo meets Dijon in a creamy blend that ties it all together. This textural symphony delivers sweet, savory, and tangy notes in perfect harmony—plant-based bliss that'll make you question everything!
Ingredients
3 ounce
Carrots
5 teaspoon
Rice Wine Vinegar
16 ounce
Potatoes
8 ounce
Button Mushrooms
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
- Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro including tender stems.
- Slice potatoes into ½-inch wedges. Trim and slice mushrooms into ½-inch-thick pieces. TIP: Skip if your mushrooms are pre-sliced!
- Trim, peel, and grate carrot on largest holes of a box grater (2 carrots for 4 servings); place in a medium microwave-safe bowl.
- Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
- Meanwhile, in medium microwave-safe bowl with carrots, add cucumber, rice wine vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds.
- Stir in cilantro. Set aside to pickle, stirring occasionally.
- Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes.
- Turn off heat; stir in sweet soy glaze until mushrooms are coated. Transfer to medium bowl.
- While mushrooms cook, halve and toast baguettes.
- Drain pickling liquid into a small bowl. Add Dijon mustard and a drizzle of oil to bowl and whisk to combine. Season with salt and pepper.
- Spread cut sides of baguettes with as much spicy mayo as you like. Fill with mushrooms and about half the pickled veggies.
- In a separate medium bowl, combine mixed greens, remaining pickled veggies, and as much salad dressing as desired; toss to combine.
- Serve sandwiches, potatoes, and salad with any remaining spicy mayo as a dipper.
