Shimeji Steak Sandwich with Dijon Soubaise Sauce
12 Ingredients | 35 minutes
This is a real treat. If you're having a long party night and can get someone to make this for you, I guarantee you'll be cured. It's salty, umami, crunchy and the soubaise sauce will blow your mind. It's a vegas Shimeji steak sandwich!
Author: School Night Vegan
- 1 medium onion (grated) 60 grams vegan butter 2 tablespoons plain flour 230 mL oat milk salt pepper 2 teaspoons dijon
- 2 slices sourdough (toasted) 1 white onion (cut in half into 1 cm rings) 1 bunch of shimeji mushrooms (cut in half) 1 tablespoon dark soy sauce 1 bun bok choi (baby)
PREPARATION
STEP ONE: Prepare the mushrooms. In a small saucepan over medium/low heat, add your vegan butter and let it melt. Add the grated onion and cook for about 5-7 minutes, or until nicely caramelized. Add the flour and cook for a further 30 seconds, stirring constantly. Gradually add the oat milk, a few tablespoons at a time. Stir to combine and cook for another minute to thicken. Season to taste and stir in the dijon. Cover the pan and set aside.
STEP TWO: Cook the mushrooms. Now add the two halves of shimeji mushrooms to the pan with another drop of olive oil. With a smaller cast iron pan or heavy lid, press the shimeji on the shimeji until they crackle loudly (this will sear and brown them nicely). Leave the cast iron pan/lid and let it cook for about 5 minutes. Remove the lid and add the soy sauce. Carefully flip the mushrooms, making sure the "steak" doesn't fall apart. Repeat searing on the other side for another 5 minutes.
STEP THREE: Spread a layer of soubise on both sides of the toasted sourdough. Place the onions on top, followed by the mushrooms and then the baby bok choi. Season, slice and eat!
Full recipe HERE:
