SHIITAKE AND CHILLI BRUSCHETTA (VEGAN)
Shiitake and Chilli Bruschetta (Vegan)
Serve: 1
Ingredients of Bruschetta:
120 gram Shiitake mushroom – cleaned and trimmed
1-2 slices Bread of your choice – I used flatbread
2 tbsp Olive oil
5 gram Red chilli – finely chopped
1 clove Garlic – finely chopped
1 tsp Light soy sauce
1 pinch Salt
9-10 leaves Basil
1/2 tsp Water
Ingredients for quick pickled red onion:
15 gram Shallots – thinly sliced
1/2 tbsp Red wine vinegar
1 tsp Sugar
1 pinch Salt
Method
-Mix the shallots, sugar, red wine vinegar and a pinch of salt in a small bowl and leave for 10-15 minutes while you cook the mushrooms.
-Clean and wipe the Shittake mushrooms with a dampened kitchen towel.
-Put the olive oil in a non-stick pan, add garlic and chilli then gently fry for 30 seconds.
-Add the mushrooms, toss and make sure the ingredients mix well until the mushrooms are cooked.
-Season with the light soy sauce, water, a pinch of salt and basil. Toss or gently fold all ingredients together.
-Toast the bread then lay on a serving plate. Top with cooked Chilli and Shiitake mushrooms then the onion pickled on the very top. Serve Chilli and Shiitake Bruschetta immediately.
Tip:
-Try not to over stir the Shiitake mushrooms. Use a spatula and gently fold if you can’t toss the pan.
-This Thai/Italian inspired dish is very versatile. You can have Chilli and Shiitake Bruschetta as a breakfast, starter or a light lunch.
