Ingredients:

 

4 soft bread rolls of choice (I love Portuguese rolls)

Lobster mushrooms in tarragon butter:

1/2 lb fresh lobster mushroom (or use dehydrated if unavailable; can sub king oyster mushrooms or palm hearts)
3 TBSP vegan butter
1 tsp fresh torn tarragon leaves (optional but recommended)
2 cloves garlic, minced
Salt, to taste

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Spicy mayo:

3 TBSP Vegenaise

1/2 TBSP Sriracha

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Toppings:

Wasabi/wasabi horseradish

Cucumber, julienned

Green onion, sliced

Lettuce or cabbage, thinly sliced

Pickled ginger

Shichimi Togarashi

 

Prepare spicy mayo and toppings:

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1) In a small bowl, mix together Vegenaise and Sriracha.

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2) Prepare vegetables and toppings of choice. Set aside.

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Prepare lobster mushrooms:

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3) If you're using fresh lobster mushrooms (ideal), clean using a brush. Gently remove any dirt and then rinse off in tepid water. You may need to use a paring knife to cut away any stubborn dirt. If using dehydrated lobster mushrooms, rehydrate according to package instructions. Break the mushrooms into large, "lobster-like" chunks and check over once more for any remaining dirt.

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4) In a pan, melt your vegan butter over medium heat.  Add your lobster mushroom pieces and coat well. Add the garlic, tarragon leaves (if using), and stir until the mushroom pieces soften (5-10 minutes depending on the size of your pieces). The butter will turn a wonderful, saffron-coloured hue! Season with a bit of salt.

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Toast rolls:

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5) Spread vegan butter on the outer sides of each bread roll. Heat pan to medium-high heat and toast each buttered side until golden.

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6) Slit each roll down the middle. Spread thin layer of wasabi and spicy mayo inside each slit.

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Assemble:

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7) Add vegetables, lobster mushroom pieces, and top with pickled ginger, green onions, and Shichimi Togarashi. Dig in!

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Makes 4 rolls.