Semi-Homemade Mushroom Buns

We have posted a few pictures on our Instagram of us experimenting (and mostly eating) steamed buns. When we are trying not to eat as much meat or have extra mushrooms on hand, we love using them as the base for the buns. What we love about mushrooms is that they soak up all of the liquid and seasoning that you cook them. Half of our quarantine gang claims to not like mushrooms but had no problem eating these bad boys. To make life a little more simple, we used pre-made, frozen buns. We found these at H-Mart during our weekly grocery shopping trip. When yeast becomes more readily available we plan to experiment with making them from scratch!  

Semi-Homemade Mushroom Buns 
Makes: 4 servings 
Prep Time: 15 minutes Total Time: 40 minutes 

Ingredients: 

  • 3 tbs sesame oil 
  • 2 cloves garlic, minced 
  • 2 inches fresh ginger, minced 
  • 1 lb mixed mushrooms (we used crimini and oyster), chopped
  • 1/4 cup soy sauce 
  • 1/4 cup hoisin 
  • 1 tsp Chinese chili power (or substitute red chili flakes)
  • 12 frozen steamed buns 
  • cucumber slices, for garnish
  • scallion slices, for garnish 
  • Sriracha, for garnish 

Instructions:

  1. Heat a pan over medium heat. Add the sesame oil, garlic and ginger. Saute for 5 minutes until the ginger and garlic become fragrant but not burnt. 
  2. Reduce the heat to low and add the mushrooms. Add the soy sauce, hoisin and chili powder and saute for 15 minutes, stirring frequently. You want the mushrooms to be cooked down and covered by the sauce. 
  3. While the mushrooms are sautéing, steam the buns according to the package directions.
  4. Assemble the buns. Cut the buns in half and add a generous portion of the mushroom mix to the bottom. Top with Sriracha and cucumber slices and serve warm. 

Italian Sandwiches

Making almost 21 meals a week for four adults has its upsides, like lots of blogging content, but can get exhausting day after day. We often find that we are craving our favorite restaurants, but due to proximity and restaurant closures a lot of places aren’t feasible during the workweek for lunch. To keep ourselves inspired (and full!) we have started creating our favorite takeout recipes at home. Tate’s dad loves himself a good Italian sub, so we recreated our version at home one day for lunch last week. The homemade vinaigrette is a great addition to pre-made ingredients and the spinach adds a necessary dose of vegetables to balance out all of that meaty decadence. 

Italian Sandwiches
Makes: 4 sandwiches 
Prep Time: 10 minutes   Total Time: 20 minutes

Vinaigrette Ingredients: 

  • 1/2 cup olive oil
  • 1 shallot, diced
  • 1 tbs oregano
  • 1/4 cup red wine vinegar
  • pinch of red pepper flakes
  • salt and pepper to taste 

Sandwich Ingredients:

  • 1 Italian or French baguette or 4 brioche buns (as pictured) 
  • 1 lb pepperoni, sandwich slices
  • 1 lb salami, sandwich slices
  • 1 lb turkey, sandwich slices
  • 1 lb provolone cheese
  • 1/2 cup giardeniera
  • 1 package of spinach (6 oz) 

Directions: 

  1. Heat your oven to 300 degrees.
  2. Make the vinaigrette. Combine all of the vinaigrette ingredients into a small bowl and whisk together. We pour this into a pan and cook it for a few minutes so that the shallot can break down and the oil can absorb all of those great flavors. 
  3. Assemble the sandwich. Cut the baguette or rolls in half and place both halves on a piece of tin foil. Using a brush, generously brush the vinaigrette on both sides of the bread. Continue until you use all of the vinaigrette. Layer all of the sandwich ingredients, except spinach, evenly across the bottom half of the baguette or each of the rolls. You can go in pretty much any order, but we assembled ours according to the ingredient list with pepperoni on the bottom. 
  4. Put the top on the sandwich and wrap the entire sandwich in tin foil. Bake in the oven for 10 minutes so the cheese gets melted and sandwich is toasty. Take the sandwich out of the oven, add the spinach and slice into quarters. Serve warm.

Semi-Homemade Corned Beef Sandwiches

We were introduced to this sandwich during our college days when a good friend (shoutout Sweet Then Savory) made us her mom’s version. It is perfect for an easy, at home, social distancing St. Patrick’s Day celebration. This sandwich is everything that is good about St. Patrick’s Day in one handheld treasure. Corned Beef? Check. Cabbage? Check. Add in some melty Swiss cheese and Hawaiian bread and you have yourself a killer meal.

You can choose your own adventure with this recipe when it comes to cooking the corned beef. Most major groceries sell pre-cooked corned beef which cuts down your cook time and prep time tremendously. If you get an uncooked corned beef, follow the cooking instructions on the label and continue on with this recipe to assemble the sandwiches. Either way, we promise you will be happy with the end result.


Semi-Homemade Corned Beef Sandwiches
Makes: 4 servings
Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

  • 1 package of pre-cooked corned beef
  • 1 head of cabbage
  • 2 tbs olive oil
  • 1/4 cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 package of pre-sliced Swiss cheese
  • 1 package of 12 rolls of Hawaiian bread

Directions: 

  1. Preheat the oven to 350 degrees
  2. Heat the corned beef per the package instructions. The kind that we used instructed us to heat the corned beef in the microwave for about 10 minutes. Once cooked, slice the brisket into 1/4 inch pieces.
  3. While the corned beef is cooking, chop the cabbage into roughly one-inch pieces. Add the olive oil to the pan and saute the cabbage, salt and pepper over medium heat for 10 minutes.
  4. Slice the entire Hawaiian bread loaf in half. We found that the majority of the rolls stick together so you will be able to do this. If parts of the rolls separate, don’t worry. Do your best!
  5. Assemble the sandwich by creating a layer of Swiss cheese on the bottom on the bread. Add the corned beef then the cabbage. Top with another layer of Swiss cheese. Place the top of Hawaiian bread back on the sandwich, wrap the sandwich in tin foil and place in the oven for 10 minutes. This will get all of the ingredients melted together.
  6. Serve with chips, Guinness or any other sides you have on hand and enjoy!