Korean-Style Pulled Mushroom Sandwich
This Seoul-ful sandwich is a spice lover's dream. You'll load fiery gochujang-glazed fable mushrooms onto soft brioche with pickled salad and a dollop of spring onion mayo. Serve with a side of sesame potatoes to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your potatoes (skins on) into bite-sized pieces and add to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt
Give everything a good mix up, then put the tray[s] in the oven for 25-30 min or until the potatoes are crisp and cooked through, then sprinkle over your black sesame seeds – these are your sesame potatoes
While the potatoes are cooking, add your Fable pulled mushrooms to an oven-proof dish with a drizzle of vegetable oil
Put the dish in the oven for an initial 20 min or until browned
Meanwhile, combine your carrot & cabbage slaw mix and soy sauce in a large bowl with a drizzle of vegetable oil and half your rice vinegar (you'll use the rest later!)
Give everything a good mix up – this is your quick-pickled salad
Trim, then slice your spring onion[s] finely
Combine the sliced spring onion and half your ginger & garlic paste (you'll use the rest later!) in a small bowl with your mayo
Add the remaining rice vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a grind of black pepper and give everything a good mix up – this is your spring onion & ginger mayo
Combine your gochujang paste (can't handle the heat? Go easy!) and the remaining ginger & garlic paste in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 50ml [75ml] [100ml] cold water
Mix until fully combined – this is your gochujang glaze
Once the mushrooms are browned, remove the dish from the oven
Add the gochujang glaze to the dish and give everything a good mix up
Return the dish to the oven for 5-6 min further or until the pulled mushrooms are crisp and glazed – these are your Korean-style mushrooms
Slice your brioche bun[s] in half
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut side down
Cook for 2-3 min or until toasted and charred, then set aside until serving
Once the mushrooms are crisp, shred them apart, using two forks – these are your Korean-style pulled mushrooms
Sandwich the Korean-style pulled mushrooms, some spring onion & ginger mayo and a little quick-pickled salad between the toasted brioche halves - this is your Korean-style pulled mushroom sandwich
Serve the sesame potatoes, remaining quick-pickled salad and remaining spring onion & ginger mayo to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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