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Teriyaki Mushroom Melt with Red Cabbage

Teriyaki Mushroom Melt with Red Cabbage

This Teriyaki Mushroom Melt features mushrooms simmered in a teriyaki sauce piled high on a toasted roll slathered with miso butter and topped with Swiss cheese and shaved red cabbage.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki Mushrooms
  • 7-8 king oyster mushrooms sliced
  • 454g (1lb) cremini mushrooms sliced
  • 2 tbsp neutral oil
  • ½ cup mirin
  • ½ cup sake
  • ½ cup soy sauce
  • 1 tbsp sesame oil
  • 1 tsp black sesame seeds
Miso Butter
  • ¼ cup unsalted butter softened
  • 2 tsp white miso
  • 1 scallion thinly sliced
Teriyaki Mushroom Melts
  • 4 hoagie buns
  • 1 batch Miso Butter see above
  • 1 batch Teriyaki Mushrooms see above
  • 8 slices Swiss cheese cut in half diagonally
  • 2 cups red cabbage shaved on a mandoline

Equipment

  • 1 Large Cast Iron Skillet
  • 1 mandoline
  • 1 Small Baking Sheet

Method
 

For the Teriyaki Mushrooms
  1. Heat the neutral oil in a large cast-iron skillet over medium heat. Working in batches, brown the king oyster mushrooms and the cremini mushrooms. ** Transfer both to a plate and set aside.
    7-8 king oyster mushrooms, 454g (1lb) cremini mushrooms, 2 tbsp neutral oil
  2. In a medium-sized bowl whisk to combine the mirin, sake, and soy sauce. Return the mushrooms to the skillet and pour the sauce over top. Bring the mixture up to a boil and reduce it to a lively simmer. Let cook for 15-20 minutes or until the mushrooms are glossy and the sauce has reduced by more than half.
    ½ cup mirin, ½ cup sake, ½ cup soy sauce
  3. Take the mushrooms off of the heat and stir in the sesame oil and seeds. Keep warm until ready to serve.
    1 tbsp sesame oil, 1 tsp black sesame seeds
For the Butter
  1. Place all the ingredients in a bowl and, using a fork, mash and whip everything together until a cohesive mixture forms. Set aside.
    ¼ cup unsalted butter, 2 tsp white miso, 1 scallion
For the Melts
  1. Split the hoagie buns and slather both sides with the miso butter. Arrange the buns butter side up on a small baking sheet and place them under the broiler. Cook until golden. ***
    4 hoagie buns, 1 batch Miso Butter
  2. Top the bottom buns with some of the teriyaki mushrooms. Arrange the two halves of one slice of Swiss cheese on top. Add another layer of mushrooms and another layer of cheese. Finish with a pile of cabbage and place the top bun on top. Serve immediately.
    1 batch Teriyaki Mushrooms, 8 slices Swiss cheese, 2 cups red cabbage

Notes

** Try not to crowd the pan. We want the mushrooms to sear not steam. 
*** This should happen quite quickly so keep an eye on them and don't wander away.