Name: Oyster Mushroom and Pickled Cabbage Sandwiches with Dill
Total time: 1 h
Yield: Serves 4
Ingredients: 1/2 cup unseasoned rice vinegar; 2 teaspoons sugar; 1 teaspoon caraway seeds; 1/4 teaspoon table salt, for pickling; 2 cups shredded red cabbage; 1 tablespoon vegetable oil; 1 pound maitake mushrooms or oyster mushrooms, trimmed and torn into 1- to 1½-inch pieces; 1/2 teaspoon table salt, divided; 1/3 cup sour cream; 3 scallions, sliced thin; 4 hamburger buns, toasted; Torn fresh dill

Why This Recipe Works

This sandwich is a loving vegetarian tribute to a favorite lunch offering at acclaimed Bagelsaurus in Cambridge, Massachusetts. Their hot smoked salmon bagel is served with pickled red cabbage, red onion, and fresh dill. The pickled cabbage is arguably our favorite component, so we decided to make the bright-fuchsia ingredient the star of our sandwich. We soak red cabbage in rice vinegar with a little sugar, which gives us sturdy, chewy pickles with a balanced taste that isn’t overly acidic; caraway seeds further deepen the flavor profile. Atop this satisfyingly crisp mound of vegetables, we add a lot of dill, treating the fragrant herb as more of a salad green than a garnish. Searing some maitake or oyster mushrooms—particularly meaty varieties—intensifies their umami. We mix the mushrooms with sour cream (letting the mushrooms cool first so the cream doesn’t break) and scallions to create a creamy filling with pops of zesty freshness.

Before You Begin

We like using up to ½ cup of torn fresh dill, but you can use less if you prefer.

Instructions

Microwave ½ cup rice vinegar, 2 teaspoons sugar, 1 teaspoon caraway seeds, and ¼ teaspoon salt in medium bowl until simmering, 1 to 2 minutes; whisk to dissolve sugar. Add 2 cups shredded cabbage; press to submerge; and let sit, stirring occasionally, for 30 minutes. Drain cabbage and set aside.

Heat 1 tablespoon oil in 12‑inch nonstick skillet over medium-high heat until shimmering. Add 1 pound maitake or oyster mushrooms, torn into 1- to 1½-inch pieces, and ¼ teaspoon salt. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 3 to 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are well browned, 5 to 10 minutes.

Transfer mushrooms to bowl and let cool for 5 minutes. Add ⅓ cup sour cream, 3 thinly sliced scallions, and remaining ¼ teaspoon salt and toss to combine. Divide mushroom mixture among 4 toasted hamburger bun bottoms and top with pickled cabbage, torn fresh dill, and bun tops. Serve.