Love Mushrooms? Here's a Quick 15 Minute Dinner For You

Rich miso mushrooms take this spin on grilled cheese to another level. Pair it with the zesty acidity of an arugula salad and crunchy garlic, you’ve got an easy dinner in just 15 minutes. Inspired by the mushroom tartine at Home/Made Brooklyn, where thick slices of walnut bread are grilled with their famous herb oil and smoked mozzarella.

What you'll need
For the tartines: 10oz shiitake mushrooms, stems removed 1 tablespoon of butter 1 teaspoon of miso ¼ cup pesto 1 shallot, chopped 1 ball of fresh mozzarella, sliced 4 thick slices of crusty bread 1 garlic clove, grated ½ cup of water Salt	For the salad: 1/4 pound of arugula Juice & zest of 1 lemon 1 teaspoon of olive oil 1 tablespoon of fried garlic Fresh pepper

Makes 4 tartines

Set your oven to broil.

Slice the mushrooms into 1/4” pieces and place in a pan on medium heat to dry them out.

Meanwhile, spread a thin layer of pesto on each slice of bread. Whisk the remaining pesto in a small bowl with ½ cup of water and the miso.

As the mushrooms release water, add the butter and shallot. Once the shallot is translucent, add the garlic. If the mushrooms aren’t sizzling and look too dry, add a swirl of olive oil. Saute for 5 minutes. Turn the heat all the way up and deglaze the mushrooms with the miso-pesto. Reduce for 4-5 minutes on low heat until it forms a thick sauce. Turn off the heat and let rest in the pan. Taste and salt it as needed.

Broil the bread for 1-2 minutes until toasted. Place mozzarella on each slice and broil until the cheese melts. Turn off the oven, move the toasts to the highest rack and hold there until you are ready to eat.

Combine all of the salad ingredients except the fried garlic. Garnish with the garlic right before serving.

Arrange each plate with a handful of arugula salad and a piece of cheesy toast. Spoon an equal amount of mushrooms on each tartine & enjoy!

Love mushrooms? Check out these other posts.

• Zero waste mushroom powder

• Super savory mushroom rubbed Delmonico steak

• Pickled oyster mushrooms

• Daring exercises with a giant king oyster mushroom

• How to cook lion’s mane mushroom

Why I Treated Myself to This Loaded Lamb Bacon Bagel

As seen on FeedFeed!

Bagels were a roommate tradition when I lived in Bed Stuy. Jeff would go get a dozen from Bergen Bagels and stored them in the freezer. Some mornings when we'd wake up at the same time (a rare occurrence), he'd treat us all to a bagel board with lox and whipped cream cheese out of the KitchenAid.

I've since moved out and established my own rituals on the weekend. I wake up early, as if I'm going to work, but instead I head for the McCarren Park farmer's market. Sometimes when I've still got room in my backpack, I walk over to the Meat Hook. That first time I went in as someone who lived in the neighborhood, I picked up slices of lamb bacon.

This bagel was an ode to the old times but also a small housewarming gift to myself.

You'll need:
1 Everything Bagel 3 slices of lamb bacon, cooked Sohha sea salt yogurt	1/3 bunch of mustard greens 1 pat of butter 1/2 can of crushed tomatoes 1 small heirloom tomato, sliced

Start by washing and soaking the mustard greens in a bowl of water. Jostle them a few times and change the water, this will help get the sand out. Once the greens are clean, drain them and dry.

Put the crushed tomatoes in a shallow pan and start sautéing them on medium. Add the greens and cook until they're wilted down. Turn off the heat, add the butter and season the whole thing with a little salt and pepper.

To assemble: Slice your bagel and toast it.

Slather on the yogurt, tomatoey greens, lamb bacon and sliced tomato; in that order! Smash it a little bit so the insides don't slide around. Makes one delicious sandwich.

What do you like on your breakfast bagel? Tell me by tweeting to @Randwiches!

[Upcoming] 10/11 MELTS Pop-Up at Von

CLICK: RSVP & DETAILS HERE

$8 PATTY MELT
Beef, shallot, swiss

$7 MUSHROOM MELT
Shiitake, thyme, miso

$3 POTATO SALAD
Mustard, celery, garlic crunchies
 

It's fall. We need some warm cheesy goodness, right?

If you can't come to this one, save the date for November 22nd at VON.

[Upcoming] 8/23 Summer of Sandwich Pop-Up at VON

The kind folks at Von are letting me take over the kitchen for an afternoon. Menu TBA.
Cash and credit cards accepted at the bar for drinks

RSVP here so I know how much food to make!

You'll Want to Make This Indulgent Sous Vide Short Rib Slider

Allow a whole day for this recipe. The cook time is 12 hours! There are popular recipes to cook short ribs for 72 hours, but let's take it slow, right? I hope you don't mind the egg on egg on egg on egg nature of this sandwich.

What you'll need:
1 pound of Short ribs 2 Sous vide egg yolks, chilled 2 cloves of garlic 1/4 of an onion	1 sprig of rosemary Slider buns Sir Kensington's Sriracha mayo Sous vide circulator

Place the short rib, garlic and onion in a vacuum sealed bag (or cleverly squished ziplock).  Slow cook the short ribs at 185 degrees F for 12 hours. If you aren't watching it cook or are planning to go to bed, make sure your sous vide set up is partially covered with a lid or plan to check on the water levels. The worst thing that can happen is that the water runs out at the sous vide circulator stops and the meat becomes totally unsafe to eat!

When it was all done, I cooled the meat in its juices in the fridge.  When I was ready to eat, I drained the jus (save it, oh god SAVE IT), salted the meat and seared them in a pan. The meat fell off the bone but was not quite melty -- like a 72 hour short rib would be!

This is key, I saved the jus, because I don't waste anything. I usually make gravy but I wanted to use the Sriracha mayo instead.

So, this is what happens when you sous vide eggs and keep them in the fridge. If you don't "revive" them in hot water, the yolk becomes SPREADABLE! Imagine the thickest, creamiest natural mayo, ever.

Now it's time to assemble! Cut up short rib, spread the, cold sous vide egg yolk on one side of a slider bun, and slather Sir Kensington's Sriracha mayo on the other..

Was this too much egg? No? Yes? Ok, well let me know what you think on the @Randwiches Twitter, Instagram or Tumblr.