Shiitake and Chilli Bruschetta (Vegan)
Ingredients of Bruschetta:
100 gram Shiitake Mushroom
1-2 slices Sourdough bread(Vegan)
1 tbsp Rapeseed oil
1 tsp Red chilli-finely chopped
1 clove Garlic-finely chopped
1 tsp Light soy sauce
1 pinch Salt
1 pinch Sugar
9-10 leaf Basil
1/2 tsp Water
Ingredients for quick pickled red onion:
15 gram Red onion- thinly sliced
1/2 tbsp Red wine vinegar
1 tsp Sugar
1 pinch Salt
-Mix the red onion, 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 Shiitake mushroom with a dampened kitchen towel.
-Put the rapeseed oil in the non-stick pan, add garlic and chilli 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 sugar, a pinch of salt and basil. Toss or gently fold all ingredients together.
-Toast the sourdough then lay on the serving plate. Top with cooked Chilli and Shiitake mushroom then the onion pickled on the very top. Serve Chilli 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 Chilli and Shiitake Bruschetta as a breakfast, starter or light lunch.