SHIITAKE AND CHILI BRUSCHETTA (VEGAN) - Thai Food Made Easy
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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.

 

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