Spicy Shiitake Mushrooms
Preparation time: 10 mins
- 400g (14oz) shiitake mushrooms
- 2 tbs peanut or sunflower oil
- 2 tsp paprika
- ½ cup tomato paste
- 2-3 tbs sriracha chilli sauce (more or less, depending on the heat of the chilli sauce you use and how hot you like it)
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
Slice the mushrooms roughly.
Heat the oil in a heavy-based frying pan over a medium/high heat. Once the oil is hot add the mushrooms (adding in batches if necessary to avoid overcrowding the pan).
Fry the shiitake mushrooms over a medium/high heat, tossing frequently until they begin to golden. Sprinkle over the paprika and toss until the mushrooms are coated.
Add the tomato paste, sriracha sauce, maple syrup and apple cider vinegar, along with a little salt flakes and cracked pepper to taste. Toss to combine over a medium heat for a few more minutes. Taste test and add more chilli sauce if you desire.
Remove from the heat and keep warm.
Tofu-Mayo
Preparation time: 5 mins
- ½ cup silken tofu
- 1½ tbs olive oil
- 1 tsp dijon mustard
- ½ lemon, juice (approx. 2 tbs)
- tiny drizzle of maple syrup or honey
Place all the ingredients in a small food processor (or using a stick blender) and blend together until smooth, around 30 seconds. Taste test and add more dijon or honey to taste along with salt flakes and fresh cracked pepper.
The tofu-mayo will keep for a few days in a jar in the fridge.
Spicy Shiitake Sandwich w/ Tofu-Mayo + Rocket
Preparation time: 5mins // Serves 4+
- Spicy Shiitake Mushrooms
- Tofu-Mayo
- Lots of fresh rocket (arugula)
- Toasted multi-grain bread or any type or bun or bread roll of your choice
Spread both slices of bread with the tofu-mayo, top with lots of fresh rocket and then pile on the sriracha shiitake mushrooms. Top with the second piece of bread.
A delicious messy vegan sandwich perfect for eating outside with lots of sunshine and good company… enjoy!!