Mushroom Hotdogs with Sous Vide Corn on the Cob

Updated: Jun 7, 2018


Straight from Connoisseurus Veg | Cook Time: 18 min | Serves: 4-6 dogs

Ingredients

4 lg portabello #mushroom caps

3 Tbsp soy sauce or tamari (I used coconut aminos)

2 Tbsp EVO

1 Tbsp maple syrup (I used agave)

1 1/2 tsp apple cider vinegar

1 tsp liquid smoke

1 tsp paprika

1/2 tsp onion powder

2 garlic cloves, minced

4 to 6 hot dog buns

Toppings of choice (I used reduced sugar ketchup, ground mustard and relish)


Instructions

Remove the stems from the portobellos and scrape out the gills with a spoon. Clean them by wiping with a damp cloth, then slice each into 3 to 4 strips, each about 1-inch thick.


In a small bowl, stir together the soy sauce, maple syrup, cider vinegar, liquid smoke, paprika, onion powder, and garlic. Lightly brush some of the mixture over each of the portobello strips.


Place a nonstick grill pan over medium heat. When the pan is hot, add the mushroom strips in a single layer (work in batches if needed). Cook the strips for about 4 minutes on each side, brushing them with the soy sauce mixture as they cook, until tender and browned.


Divide the strips into buns, placing 2 to 3 into each bun. Top with toppings of choice and serve.


What I ate and drank today (1/6/2018):

2 leftover latkes

2 eggs

1 croissant from Cafe Kindred

1/2 PBJ sandwich

1 mushroom hotdog

1 corn on the cob (the sous vide seriously made it taste like fresh corn in the summer. It also cracked my countertop. %$^$%%#%$Y*&*^&%!)

Baked radish slices (failed attempt to make chips)

Piece of babka

96 oz of water

Almond milk

Red wine

Whiskey and diet (because my %^&$%&#$%$* countertop cracked!)


Exercise

1 mile in the COLD (15 degrees)

1 hr of house work

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