Thai Food Made Easy | SHIITAKE AND CHILI BRUSCHETTA (VEGAN)
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SHIITAKE AND CHILI BRUSCHETTA (VEGAN)

Shiitake and Chilli Bruschetta (Vegan)

Shiitake and Chili Bruschetta

Shiitake and Chili 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 chili-finely chopped

1 clove                            Garlic-finely chopped

1 tsp                                 Light soy sauce

1 pinch                             Salt

9-10 leaf                          Basil

1/2 tsp                             Water

Ingredients for quick pickled red onion:

15 gram                            Shallot- thinly sliced

1/2 tbsp                            Red wine vinegar

1 tsp                                  Sugar

1 pinch                              Salt

 

 

Method

-Mix the shallot, sugar, red wine vinegar, and a pinch of salt in the small bowl and leave for 10-15 minutes while you cook the mushroom.

-Clean and wipe the shittake mushroom with a dampened kitchen towel.

-Put the olive oil in the non-stick pan, add garlic and chili then gently fry for 30 seconds.

-Add the mushroom, toss and make sure the ingredients mix well until the mushroom 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 the serving plate. Top with cooked Chilli and Shiitake mushroom then the onion pickled on the very top. Serve Chili and Shiitake Bruschetta immediately.

 

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Tip:

-Try not to over stir the Shiitake mushroom. Use the spatula and gently fold if you can’t toss the pan.

-This Thai/Italian inspire is very versatile. You can have Chili and Shiitake Bruschetta as a breakfast, starter, or light lunch.

Shiitake and Chili Bruschetta

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