Oyster mushroom/toast/shallot/parsley

4 persons | Shichirin, Vegetables and side dishes | Vegetarian | Side dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the grill. 

Preparation

Mayonnaise

• Start by putting all the ingredients together in a bowl (except the oil) and mix well. Now add the oil while whisking and straining until it thickens. Finally, season the mayonnaise with salt and pepper.
  
   
• Rub the bread slices with vegetable oil and grill on the grill.
   
• Peel and quarter the shallots lengthwise. Roast them lightly on the grill until they start to blacken slightly and they are al dente and cut into strips.
   
• Pull the oyster mushrooms into coarse pieces, drizzle with vegetable oil and a little finely chopped garlic.
   
• Now lightly fry them on the grill over the hot Binchotan until they start to colour and are cooked. Put them in a bowl and finish with olive oil, Fleur de Sel, chopped parsley and lemon juice for garnish.
   
• Serve the mushrooms on toast with a few tufts of mayonnaise and the grilled shallot. 

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