Mushroom Sloppy Sandwiches On Sesame Pancakes Recipe

In a small bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until the mixture is foamy.

In a large bowl, whisk together flour and salt. Make a well, then pour in the foamy yeast mixture and olive oil. Stir to form a sticky dough.

Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 45 minutes.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a 6–8 inch circle. Lightly brush with olive oil and sprinkle sesame seeds on top.

Heat a dry skillet over medium-high heat. Cook each pancake 2-3 minutes per side until puffed and golden. Set cooked pancakes aside and keep warm.

Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 4 minutes.

Add garlic and cook for 30 seconds until fragrant.

Add the chopped mushrooms and cook, stirring occasionally, until most of their moisture evaporates and they brown, about 6-8 minutes.

Stir in tomato paste, soy sauce, Worcestershire sauce, brown sugar, smoked paprika, and ground cumin. Cook 2 minutes to bloom the flavors.

Pour in tomato sauce and vegetable broth. Bring to a simmer and cook 8-10 minutes, until the mixture thickens to a sloppy-john-like consistency.

Season with salt and black pepper to taste. Stir in parsley off heat.

Spread a generous amount of the mushroom sloppy filling on a sesame pancake. Top with a second pancake to form a sandwich, or fold the pancake around the filling.

Repeat with the remaining pancakes and filling.

Serve warm. Optional garnishes: pickled vegetables or hot sauce.