Mushroom Melt

Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah

Chef Matthew Bullock of Southern Pines Diner Car | Somerville, MA

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Adapted by StarChefs | May 2024

INGREDIENTS

Mushrooms:
5 pounds portobello mushrooms, stemmed and chopped into 1-inch cubes
5 pounds shiitake mushrooms, stemmed and chopped into 1-inch cubes
Neutral oil
2 green bell peppers, finely
chopped
2 onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt
½ cup adobo seasoning
5 tablespoons browning sauce

Pickled Jalapeños:
2 pounds sliced jalapeños
2 cups apple cider vinegar
2 cups rice vinegar
One 2-inch piece ginger, thinly sliced
2 cloves garlic, crushed
2 pods cardamom
1 cup granulated sugar
2 bay leaves

Rancho:
One 1-ounce pack Hidden Valley Ranch seasoning
3 cups sour cream
1 cup mayonnaise

Cabbage Slaw:
½ head green cabbage, shredded
1 carrot, julienned
½ cup mayonnaise
½ cup sour cream
¼ cup apple cider vinegar
Adobo seasoning

To Assemble and Serve:
Yield: 1 sandwich
2 slices challah
2 slices Swiss cheese
Hot honey

METHOD

For the Mushrooms:
In a food processor, pulse mushrooms until a rough paste is achieved. Transfer to a rondeau over high heat. Add oil and cook until mushrooms have released their moisture. Add bell pepper, onion, celery, and garlic. Reduce heat and season mixture with salt. Cover and cook until vegetables are tender and liquid has mostly evaporated. Season with adobo and browning sauce. Let cool, then transfer to an airtight container. Reserve.

For the Pickled Jalapeño:
Place jalapeños in a nonreactive container and set aside. In a stock pot over medium-high heat, bring vinegars, ginger, garlic, cardamom, sugar, bay leaves, and 2 cups water to boil, stirring until sugar has dissolved. Once boiling, pour pickling liquid over jalapeños. Let mixture cool to room temperature. Transfer to an airtight container and refrigerate.

For the Rancho:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.  

For the Cabbage Slaw:
In a mixing bowl, combine cabbage, carrot, mayonnaise, sour cream, and vinegar. Taste and adjust seasoning with adobo. Transfer mixture to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 350°F. Spread a generous layer of Rancho on each challah slice, then top each half with cheese. On the bottom half, place 43 grams Mushrooms. On the top half, place desired amount Pickled Jalapeños and Cabbage Slaw. Transfer both halves to a sheet tray and bake 6 minutes. Drizzle one half with hot honey, close the sandwich, and serve.

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