Spicy Thai Mushroom Sandwich with Lotus Root Chips

Spicy Thai Mushroom Sandwich with Lotus Root Chips

Meaty Mushrooms for Meatless Menus

As plant-based foods have become mainstream in demand, there is a growing variety of meat alternatives being utilized across menus. Mushrooms have become a popular choice with their natural meaty texture and umami quality. Mushroom blends have especially grown in use this year. To-Jo Pulled Port® Mushrooms are ready to heat and serve, making it easy to feature mushrooms as your center-of-plate. This tender, flavor-packed vegan meat substitute looks, cooks, and satisfies like meat in an endless variety of applications.

Not only do mushrooms provide nutrition and texture, but they can be easily customized for flavor-rich profiles. Create an on-trend Thai-inspired deli feature by combining Pulled Port Mushrooms with Kogi™ Sauces and Marinades. For a complete meal, serve with house-made Lotus Root chips for a unique, signature plant-based side.

 

Spicy Thai Mushroom Sandwich with Lotus Root Chips
Spicy marinated pulled mushroom sandwich with marinated mango slaw and coconut-lemongrass cashew aioli on an ancient grain roll. Served with a side of lotus root chips.
Servings
4
Servings
4
Spicy Thai Mushroom Sandwich with Lotus Root Chips
Spicy marinated pulled mushroom sandwich with marinated mango slaw and coconut-lemongrass cashew aioli on an ancient grain roll. Served with a side of lotus root chips.
Servings
4
Servings
4
Ingredients
Coconut-Lemongrass Cashew Aioli
Marinated Mango, Cucumber & Red Onion
Lotus Root Chips
Servings:
Units:
Instructions
Spicy Thai Mushroom
  1. Toss all ingredients in half hotel pan; cover and refrigerate at least 4 or up to 24 hours to marinate.
Coconut-Lemongrass Cashew Aioli
  1. Cook lemongrass, cashews and 4 cups water in saucepan over medium heat until cashews are softened, about 30 minutes; strain.
  2. Process lemongrass and cashews in a food processor until almost smooth. Add coconut milk, lime juice and zest, and salt; purée until smooth. With food processor running, slowly add oil in a steady stream to emulsify. Refrigerate in an airtight container up to 1 week. Makes about 2 cups.
Marinated Mango, Cucumber, & Red Onion
  1. Toss all ingredients in a bowl; let stand 5 minutes, then strain through a fine-mesh sieve. Refrigerate in an airtight container up to 1 day. Makes about 2 cups.
Lotus Root Chips
  1. Soak lotus root in vinegar and 4 cups water for 10 minutes to prevent oxidation; pat dry with paper towel. Deep-fry lotus root in peanut oil at 325°F until golden brown and crisp, about 3 minutes; remove with a slotted spoon to paper towel-lined sheet tray and sprinkle with salt. Cool completely; store in a paper bag at room temperature up to 2 days.
For Serving
  1. Heat cup mushrooms on a half sheet tray at 450°F until hot, about 8 minutes.
  2. Toast 1 roll on oven rack until lightly browned, about 4 minutes. Spread top half of roll with Coconut-Lemongrass Cashew Aioli; top bottom half of roll with Spicy Thai Mushrooms, Marinated Mango, Cucumber & Red Onion, basil leaves and top half of roll. Serve with Lotus Root Chips.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

To-Jo Pulled Port® Mushrooms (Original) #045755

Kogi™ Serrano Chili Sauce #045061

Kogi™ OG Kalbi Marinade #044346

Lemongrass #097268

Raw Cashews #032879

Coconut Milk #246185

Lime #096208

Kosher Salt #340657

Coconut Oil #041656

Serrano Peppers #097560

Mango #096220

English Cucumber #097162

Red Onion #097482

Red Bell Pepper #097970

Seasoned Rice Vinegar #305062

Granulated Sugar #380424

Lotus Root #097718

Peanut Oil #370502

Sea Salt #036458

Costanzo’s® Bakery Ancient Grain Hamburger Rolls #043341

Thai Basil Leaves #097242

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