Creamy Mushroom and Pink Pickled Cabbage Sandwiches

Name: Creamy Mushroom and Pink Pickled Cabbage Sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: unseasoned rricce vinegar; 2 tsp Sugar; 1 tsp caraway seeds; 0.25 tsp table salt, for pickling; 2 cup red cabbage, shredded; 1 tbsp Vegetable Oil; 1 lb maitake or oyster mushrooms, trimmed and torn into 1- to 12-inch pieces; 0.25 tsp table salt, divided; 0.5 Cup Sour Cream; 3 Scallions, sliced thin; 4 hamburger buns, toasted; Torn fresh dill

Why This Recipe Works This texturally varied sandwich is a loving vegetarian tribute to a favorite lunch offering at acclaimed Bagelsaurus in Cambridge, Massachusetts. Their hot smoked salmon bagel is served with pickled red cabbage, red onion, and fresh dill. The pickled cabbage is arguably our favorite component, so we decided to make the bright-fuchsia ingredient the star of our sandwich. We soak fiber-packed red cabbage in rice vinegar with a little sugar, which gives us sturdy, chewy pickles with a balanced taste that isn't overly acidic: caraway seeds further deepen the flavor profile. Atop this satisfyingly crisp mound of vegetables, we add a lot of dill. treating the fragrant herb as more a salad green than a garnish. Searing some maitake or oyster mushrooms-particularly fleshy, meaty varieties-intensifies their umami. We mix the mushrooms with sour cream (letting the mushrooms cool first so the cream doesn't break) and scallions to create a creamy filling with pops of zesty freshness. We like using up to ½ cup of torn fresh dill, but you can use less if you prefer.

Willow_baking

Cook30 min

Total30 min

Servings4

Difficultymedium

Ingredients

unseasoned rricce vinegar
2 tspSugar
1 tspcaraway seeds
0.25 tsptable salt, for pickling
2 cupred cabbage, shredded
1 tbspVegetable Oil
1 lbmaitake or oyster mushrooms, trimmed and torn into 1- to 12-inch pieces
0.25 tsptable salt, divided
0.5 CupSour Cream
3Scallions, sliced thin
4hamburger buns, toasted
Torn fresh dill

Instructions

1
Microwave vinegar, sugar, caraway seeds, and ¼ teaspoon salt in medium bowl until simmering, 1 to 2 minutes; whisk to dissolve sugar. Add cabbage; press to submerge; and let sit, stirring occasionally, for 30 minutes. Drain cabbage and set aside.
2
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 3 to 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are well browned, 5 to 10 minutes.
3
Transfer mushrooms to bowl and let cool for 5 minutes. Add sour cream, scallions, and remaining ½ teaspoon salt and toss to combine. Divide mushroom mixture among bun bottoms and top with pickled cabbage, dill, and bun tops. Serve.