Summer tickles us with the notion that seaside is the place to be. Sandy feet, briny breezes, and easy living: If you could wrap up that feeling and eat it, you'd have Seaside Summer Rolls. Perfect for lazy picnics on the beach–or under a shady tree in your back yard, two winning texture combinations make this sandwich reminiscent of a lobster roll, but without the cruelty–tender, chunky hearts of palm and chewy King Oyster mushrooms. Hearts of palm, a tropical vegetable (the tender inner stalks of young palm trees) offer an array of health benefits; potassium, zinc, vitamin C, fiber, and a fair amount of protein. You can find them jarred or in cans, in most grocery stores today.
And if you can't find King Oyster mushrooms, use shiitake mushroom caps, cut into thick strips; you'll appreciate the chewy contrast with the hearts of palm.
Satisfying, but delightfully light, you might serve these Seaside Summer Rolls with some chips on the side if you like that sort of thing. We do!
Cut mushroom stems into 1/4-inch rounds then cut the top into strips. Heat the oil in a medium pan over medium-high heat. Add cut mushroom stems to the pan, flat side down, and cook for several minutes without stirring, until lightly browned. Turn mushrooms over and brown the other side. Add mushroom strips, sprinkle with a little salt, then cover tightly and continue to cook for about 4 to 5 minutes longer. Remove from heat and set aside.
In a medium bowl, stir together mayonnaise, lemon juice, Old Bay Seasoning, salt, and black pepper. Taste and adjust seasonings, if necessary. Add the hearts of palm, celery, and herbs to the bowl with the dressing. Transfer the cooked mushrooms directly into the bowl with the hearts of palm and dressing. Gently toss to coat.
To toast the rolls, heat the pan on medium-high heat. Open the rolls and place them face down on the hot pan to toast for several minutes. Remove from heat. To serve, spoon filling into toasted buns. Serve with lemon wedges.
Cut mushroom stems into 1/4-inch rounds then cut the top into strips. Heat the oil in a medium pan over medium-high heat. Add cut mushroom stems to the pan, flat side down, and cook for several minutes without stirring, until lightly browned. Turn mushrooms over and brown the other side. Add mushroom strips, sprinkle with a little salt, then cover tightly and continue to cook for about 4 to 5 minutes longer. Remove from heat and set aside.
In a medium bowl, stir together mayonnaise, lemon juice, Old Bay Seasoning, salt, and black pepper. Taste and adjust seasonings, if necessary. Add the hearts of palm, celery, and herbs to the bowl with the dressing. Transfer the cooked mushrooms directly into the bowl with the hearts of palm and dressing. Gently toss to coat.
To toast the rolls, heat the pan on medium-high heat. Open the rolls and place them face down on the hot pan to toast for several minutes. Remove from heat. To serve, spoon filling into toasted buns. Serve with lemon wedges.
