At New York City’s Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. “The taste is very similar to a meat-based Reuben, that’s why we love it,” Yoo says. Here, we’ve channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor.
这听起来像是一种非常奇怪的成分组合，特别是因为我不喜欢芥末或泡菜，但它真的有效。我用婴儿贝拉斯，我只使用了一片瑞士和一片古达。每个人都喜欢它包括我。
Update on ironically the same day, one year later:
仍然喜欢这个，我的食肉动物大学儿子实际上要求它。我采取了自己的建议（下面）并驯服了盐水中的盐，它很棒。
I am totally confused where folks are getting the olive insertion. There are no olives in this recipe. There are absolutely NO olives listed in the ingredients, and there absolutely ARE pickles! This is a vegetarian (NOT vegan) riff on a Cuban sandwich. It totally works, because the seasonings plus Swiss cheese plus mustard plus pickles equals a Cuban!
In both iterations (last year and this), I used olive cooking spray rather than using a ridiculous 1/2C to fry the quesadillas... not necessary! Again, I served with a side of Cuban black beans. Still a perfect meal.
03/09/2021绝对再次制作，味道很棒！有几个调整（因此4个副5）。少盐！用咸菜，它绝对结束了太咸。此外，下次将蘑菇更加困扰，而不是切片 - 他们倾向于在咬入Quesadilla时倾向于整个切片。与黑豆一侧完美的工作！
Oh me, oh my,
想要对Castleventrano橄榄。
他们是本地可用的，还是我们必须要求苏格兰射击它们。
These rarefied olives will unite the world.
它将带来破碎的世界“疫苗”或“不接种疫苗”。
宇航员用这些橄榄提供披萨。
Then they orbit the earth, monitoring the earth against hostile humans.
好人类将继承火星。无论你是好还是坏的都取决于你的肤色。
签
Peter Bergman-Ostrofsky-Munro
整体导航精神指南
Jojoba Parthians的祖传地
干燥的蘑菇和烤制的盐水使它们变得美味。在组装QuesAdillas之前，我对几片进行了采样。我用自制玉米饼，在干燥的不粘扒锅上煮了quesadillas，而不是用油煎炸它们。我还添加了切片的火腿，让他们味道更像是古巴三明治。
Despite the totally strange combination of ingredients (Swiss cheese, cumin, orange, dijon and... pickles??), I think this could actually work. Unfortunately I ruined some rather expensive wild mushrooms because as written this brine has way, way, way too much salt. Also I don't quite see the point of the dry brining. I think it would work just as well from a flavor standpoint to simply brown the mushrooms and then toss with the cumin-orange peel mixture. Still less salt though. The flavors oddly come together, except for the pickles. And the salt they added was deadly. But if you want the saltiness, try Castleventrano olives instead - dill does not go here. Also, some greens added at the end - arugula, leaf lettuce - would add crunch and nutrition.
