SHIITAKE AND CHILLI BRUSCHETTA (VEGAN) - Thai Food Made Easy
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SHIITAKE AND CHILLI BRUSCHETTA (VEGAN)

Shiitake and Chilli Bruschetta (Vegan)

Shiitake and Chilli Bruschetta (Vegan)

Serve:1

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

 

 

Method

-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.

 

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 Chilli and Shiitake Bruschetta as a breakfast, starter or light lunch.