Shiitake and Chili Bruschetta (Vegan)
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
-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.
-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.