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Shiitake Mushrooms have been used in Traditional Chinese Medicine for thousands of years. This powerful fungus contains compounds that are reputed to help fight cancer, lower cholesterol and blood pressure and boost the immune system. They have a fabulous umami flavour and a satisfying texture if cut thickly and not overcooked.

 

A Feel Good Recipe

Back to cooking though, this recipe takes no time at all and makes a lovely alternative to a sandwich. This is one of those recipes that makes you feel like you’re really taking care of yourself and treating yourself well. I’ve served it on toasted rye bread here, but you could use a lovely slice of toasted sourdough, a bagel or even a warm wholemeal wrap.

You can follow my step by step instructions, with photographs below, or you can scroll straight to the ingredient list and method at the bottom of the page.

 

 

Step By Step Instructions

 

Prepare the ingredients in advance. Chop the mushrooms, but not too finely or it spoils their wonderful texture. Chop the spring onions and finely chop the garlic. Use as much garlic as you like. I’ve recommended two cloves but it depends on how large the cloves are and how much you like garlic. I’ve recently started to double the amount of garlic I see in any recipe because I like it so much. And don’t forget, if you’re in a hurry, you can use frozen pre-chopped garlic. I’ve added mustard leaves to this recipe, but you could use rocket or spinach. Or you could leave theĀ  greens out all together if you don’t have them in.

 

I don’t often cook with oil but I did use a tablespoon of olive oil here. You could use a little mushroom stock if you wanted to avoid the oil. Let the mushrooms start to go brown but don’t over cook at this stage.

Add the butter, most of the chopped spring onion, but leave a little aside to garnish. Add all of the garlic and herbs. Add some of the chopped mustard leaves here too, but keep some of these back to garnish as well. This is a good time to start toasting the bread.

Finally, add a splash of cream and keep stirring with the wooden spoon. You just need enough cream to keep things moist without drowning the garlic mushrooms. All you have to do now, is butter your toast, top with the garlic mushroom mixture, garnish with the remaining spring onions and leaves, and voila! Lunch is served!

 


Ingredients (Serves one)

1 tbsp Olive Oil
115g (1 pack) Shiitake Mushrooms
2 or 3 Cloves of Garlic (Finely Chopped)
1/2 tsp Thyme
1/2 tsp Oregano
2 Spring Onion (Chopped)
2 or 3 Mustard Leaves (or rocket or spinach)
1 tsp vegan butter
50ml Soy Cream
1 Slice of Rye Bread (and butter)

Method

1. Heat the olive oil in a frying pan
2. Cut the mushrooms into thick slices and add to the pan. Cook until brown.
2. Add the spring onion and finely chopped garlic
3. Add the vegan butter
4. Add the mustard leaves and cook until wilted
5. Add the vegan butter
6. Add the cream and stir with a wooden spoon
7. Pour the garlic mushroom mixture onto toasted rye bread.
8. Garnish with the remaining mustard leaves and onions