Mary and Brian's Recipes

Shitake Parmesan Sandwiches (pan fried or baked)
Category Sandwiches
Events:
Ingredients
8 large shiitake mushrooms (Seacoast Mushrooms) ½ cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 eggs, lightly beaten 2 cups fresh breadcrumbs or panko vegetable oil for frying or olive oil for baking (see below) 1½ cups tomato sauce 8 slices fresh mozzarella cheese 1 cup basil microgreens, or basil chiffonade with arugula kosher salt and freshly ground black pepper 8 brioche buns
Method
Preheat the oven to 425°F. If you plan to bake and not fry using panko, first toast the panko in a dry skillet over medium heat until golden in color and set aside. (If frying with panko or using fresh breadcrumbs either to fry or bake, proceed to the next step.) Remove the stems from each shiitake, discard the stems or save for mushroom stock, and set aside the mushrooms. Combine the flour, salt, and pepper in a wide shallow bowl and set aside. Then beat the eggs with a fork in a wide shallow bowl and set aside. Put the breadcrumbs in a wide shallow bowl and set aside. From left to right, line up the seasoned flour, egg mixture, and breadcrumbs, respectively. IF PAN-FRYING: Dredge one mushroom in the seasoned flour, being sure to coat with flour everywhere, and shake off the excess. Then dip the coated mushroom on all sides into the egg mixture, then directly into the breadcrumbs. With a dry hand, toss well to coat and set aside. Repeat with the remaining mushrooms. Heat ½-inch of vegetable oil in a cast iron skillet or large sauté pan over medium-high heat until the surface begins to shimmer. To test if the oil is hot, carefully lower the tip of one coated shiitake into the oil. If the crumb-coating sizzles, the oil is ready. If nothing happens, the oil is not yet hot, so remove the mushroom immediately and wait a little while longer. Depending on the size of your pan, fry the mushrooms all at once or in two batches, being careful not to crowd the pan. Fry on the flat side-down for 2-3 minutes, or until the bottom and edges are golden brown, adjusting the heat as necessary. Turn each mushroom carefully with tongs in the order in which they entered the pan, and fry for another 2-3 minutes, or until the crust is golden brown. Set the mushrooms on a paper towel-lined plate or pan to drain. Place the mushrooms on a rimmed sheet pan, flat side-down. Add a 2-3 tablespoons of sauce on each mushroom (they should be flat-side down and thus the “cupped” side facing upward). Sprinkle each mushroom with 1 teaspoon of parmesan cheese and top with a slice of mozzarella. Bake in the oven for 5-6 minutes, or until the mozzarella has melted. Top each mushroom with basil microgreens, season with kosher salt and freshly ground black pepper, and place on brioche buns. Serve immediately. IF BAKING WITH FRESH BREADCRUMBS: Moisten the fresh breadcrumbs with 2 tablespoons olive oil. Dredge one mushroom in the seasoned flour, being sure to coat with flour everywhere, and shake off the excess. Then dip the coated mushroom on all sides into the egg mixture, then directly into the breadcrumbs. With a dry hand, toss well to coat and set aside. Repeat with the remaining mushrooms and place on a lightly oiled rimmed sheet pan, flat side-down. Bake for 12-15 minutes, turning once halfway through the cooking time. Remove the sheet pan from the oven. Add 2-3 tablespoons of sauce on each mushroom (they should be flat-side down and thus the “cupped” side facing upward). Sprinkle each mushroom with 1 teaspoon of parmesan cheese and top with a slice of mozzarella. Bake in the oven for 5-6 minutes, or until the mozzarella has melted. Top each mushroom with basil microgreens, season with kosher salt and freshly ground black pepper, and place on brioche buns. Serve immediately. IF BAKING WITH PANKO: Dredge one mushroom in the seasoned flour, being sure to coat with flour everywhere, and shake off the excess. Then dip the coated mushroom on all sides into the egg mixture, then directly into the toasted panko (see Step 1.). With a dry hand, toss well to coat and set aside. Repeat with the remaining mushrooms and place on a lightly oiled rimmed sheet pan, flat side- down. Bake for 8-10 minutes, turning once halfway through the cooking time. Remove the sheet pan from the oven. Add 2-3 tablespoons of sauce on each mushroom (they should be flat-side down and thus the “cupped” side facing upward). Sprinkle each mushroom with 1 teaspoon of parmesan cheese and top with a slice of mozzarella. Bake in the oven for 5-6 minutes, or until the mozzarella has melted. Top each mushroom with basil microgreens, season with kosher salt and freshly ground black pepper, and place on brioche buns. Serve immediately.
Rating: Unrated