Grilled Wild-Mushroom Cubano
“King trumpet mushrooms have thick, meaty stalks and caps that hold up well to cooking. They have a mild, slightly milky flavor, with a savoriness that intensifies when cooked. The king trumpets and the shiitakes fill in for the meat that’s found in a traditional Cubano,” says Chef Shaun VanAlphen of The Bonnie in Astoria, New York.
- 2 large king trumpet mushrooms
- 3 shiitake mushroom caps
- 1 tbsp white balsamic vinegar
- salt and pepper, to taste
- 1/2 corn on the cob
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 French baguette, sliced half-way through
- 1 tbsp. smoky mayo (recipe below)
- 1/2 McClure’s spicy pickle
- 2 slices swiss cheese
- Pre-heat a grill to 375°. In a small mixing bowl, toss the mushrooms with the white balsamic vinegar, plus salt and pepper, to taste. On a small plate, coat the corn with the olive oil, and season with salt and pepper to taste.
- When the grill is heated, cook the mushrooms and corn until tender but textured, about 5–7 minutes for the mushrooms, and 10 minutes for the corn. The corn should have light char marks. Remove the mushrooms and corn from the grill. Using a sharp knife, slice the corn kernels from the cob.
- To assemble, apply the butter to the inner and outer parts of the baguette. Toast the baguette on the heated grill. Slather the insides with the smoked mayo, then build the sandwich: pickle, mushrooms, swiss cheese.
- Close the sandwich and continue to grill until the cheese is melted and the center is warm. Makes 1 sandwich.
- 2 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1/2 tsp smoked paprika
- 1 pinch salt
Mix ingredients together in a small bowl. Cover the bowl with plastic wrap and refrigerate.
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