Chicken Of the Woods Parmesan Sando
A twist on an Italian classic.
Ingredients
1# Chicken of the Woods Mushrooms
16 oz. Marinara Sauce
6 oz. Fresh Mozzarella (I used Oaxacan Quesillo, soooo melty)
2 each Crusty Roll
Fresh Basil land Parsley
Bread/Fry Mix
1 pint all purpose flour (I use Barton Springs Mill)
Kosher salt
Fresh ground black pepper
Smoked paprika
Red Pepper flake
4 Farm fresh eggs
6 oz. frying oil (I use a canola blend)
4 oz. butter
3 smashed Garlic Cloves
Small clove of garlic crushed lightly with the back of a knife optional
Lemon
Maldon Slat
Marinara Sauce - borrow a quart from your favorite Italian restaurant
Preparation
Clean and trim COW shrooms
Season the flour with Kosher Salt, Black Pepper, and Smoked paprika
Gently Coat the mushrooms first in flour, then coat in egg getting full coverage
Coat in flour again, shaking off excess flour.
Heat a pan-frying oil and butter, bring to 350 F
Place the breaded mushrooms into the heated fat
Add the crushed garlic cloves
Fry until they are golden brown on one side then flip with tongs and cook on the other side until
a uniformed crisped golden brown each side.
Place hot fried mushrooms on paper towels, do drain oil and season with Maldon sea salt, finish with a squeeze of lemon and crushed red pepper flakes
To build Parmesan Sandwich
Preheat oven to 450 F
In a small Sauce pot, heat up your delicious homemade or restaurant stolen Marinara Sauce
Toast hoagie with butter and some crushed garlic, season
In a foil lined oven safe pan or baking dish, place toasted bun down, slather with sauce, place as many crispy mushrooms as you can fit, cover with more sauce, layer with cheese, and cover with more sauce, place in oven until cheese is bubbly and melty! Finish with fresh basil and parsley leaves,
Season with crushed red pepper and maldon sea salt to taste
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