Chicago-Style Hot Dog with Mushrooms
Chicago-Style Hot Dog with Mushrooms
Ingredients
For the Mushroom 'Hot Dogs'
- 8 ounces shiitake mushrooms, stems removed
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
For Assembly and Toppings
- 4 hot dog buns
- as needed yellow mustard, for topping
- as needed sweet pickle relish, for topping
- as needed white onion, chopped, for topping
- as needed tomato slices, for topping
- as needed sport peppers, for topping
- as needed celery salt, for topping
Instructions
- 1
Prepare the shiitake mushrooms by removing their stems. Slice the mushroom caps thinly, approximately 1/4 inch thick.
⏱️ 5 min
- 2
Place the sliced mushrooms in a medium-sized bowl. Add the olive oil, liquid smoke, garlic powder, paprika, and cayenne pepper.
⏱️ 2 min
- 3
Mix the mushrooms and seasonings thoroughly until all mushroom slices are well coated. Ensure a hot grill is ready for cooking.
⏱️ 3 min
- 4
Place the seasoned mushrooms directly on the hot grill. Grill for 5-7 minutes, flipping them occasionally, until they become slightly crispy and tender.
⏱️ 7 min
- 5
While the mushrooms are grilling, toast the hot dog buns on the grill until lightly golden, about 1-2 minutes per side.
⏱️ 3 min
- 6
To assemble each hot dog, place a generous amount of the grilled shiitake mushrooms into a toasted hot dog bun.
⏱️ 1 min
- 7
Squeeze a line of yellow mustard over the mushrooms, then add a spoonful of sweet pickle relish.
⏱️ 1 min
- 8
Sprinkle with chopped white onion. Tuck 2-3 tomato slices along one side of the bun and place 2-3 sport peppers along the other side of the bun.
⏱️ 1 min
- 9
Finish with a dash of celery salt over the entire hot dog. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicago-Style Hot Dog with Mushrooms
For the Mushroom 'Hot Dogs'
- 8 ounces shiitake mushrooms, stems removed
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
For Assembly and Toppings
- 4 hot dog buns
- as needed yellow mustard, for topping
- as needed sweet pickle relish, for topping
- as needed white onion, chopped, for topping
- as needed tomato slices, for topping
- as needed sport peppers, for topping
- as needed celery salt, for topping
Instructions
- 1
Prepare the shiitake mushrooms by removing their stems. Slice the mushroom caps thinly, approximately 1/4 inch thick.
⏱️ 5 min - 2
Place the sliced mushrooms in a medium-sized bowl. Add the olive oil, liquid smoke, garlic powder, paprika, and cayenne pepper.
⏱️ 2 min - 3
Mix the mushrooms and seasonings thoroughly until all mushroom slices are well coated. Ensure a hot grill is ready for cooking.
⏱️ 3 min - 4
Place the seasoned mushrooms directly on the hot grill. Grill for 5-7 minutes, flipping them occasionally, until they become slightly crispy and tender.
⏱️ 7 min - 5
While the mushrooms are grilling, toast the hot dog buns on the grill until lightly golden, about 1-2 minutes per side.
⏱️ 3 min - 6
To assemble each hot dog, place a generous amount of the grilled shiitake mushrooms into a toasted hot dog bun.
⏱️ 1 min - 7
Squeeze a line of yellow mustard over the mushrooms, then add a spoonful of sweet pickle relish.
⏱️ 1 min - 8
Sprinkle with chopped white onion. Tuck 2-3 tomato slices along one side of the bun and place 2-3 sport peppers along the other side of the bun.
⏱️ 1 min - 9
Finish with a dash of celery salt over the entire hot dog. Serve immediately.
⏱️ 1 min