Soft Mushroom Crunch Sandwich

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Step 1

Mince 1 clove of Garlic

Step 2

Take half an onion and cut it into slices

Step 3

1 whole portabella Mushroom cut into slices

Step 4

Cut Oyster Mushrooms into chopped pieces

Step 5

Cut a handful of cabbage into long slices

Step 6

Time to make your spicy mayo: Mix one teaspoon of matouks sauce with 2 tablespoons of vegan mayo

Step 7

Time to cook your meal now that you're all prepped: Take a non-stick pan and put at max heat. When pan is hot add olive oil, minced garlic, crushed Peppercorn, garlic salt and cumin seeds.

Step 8

When the garlic becomes gold, add chili flakes, sliced onions and half your portion of cabbage. Let simmer until cabbage and onion is translucent. Stir constantly to infuse the flavors.

Step 9

Reduce heat to medium high, and add mushrooms, one teaspoon of vegan butter and paprika. Let simmer until all Mushrooms are soft but firm.

Step 10

Add the rest of cabbage and stir quickly and remove all your ingredients from the pan. You want the cabbage to remain crunchy.

Step 11

Keep your pan, on the stove and turn heat to the max. Add one teaspoon of butter and once melted, put your two slices of rye bread in the hot butter. Flip your bread an add a pinch of fine herbs to each slice and flip it back. Let the flavors infuse for about 30 seconds and toast the bread. Try to make the outside of the bread crunchy and the inside soft (the outside is the side with butter and fine herbs).

Step 12

Remove your bread from the heat and add spicy vegan mayo on one slice and strong Dijon mustard on the other. Place your Mushroom & cabbage mix into the bread and serve.