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Oyster mushroom/toast/shallot/parsley
4 persons | Shichirin, Vegetables and side dishes | Vegetarian | Side dish
Prep time
15 MIN
15 MIN
Cook time
25 MIN
25 MIN
Total time
40 MIN
40 MIN
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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Ingredients
- 400 g oyster mushrooms
- 4 slices of sourdough bread or other high-quality bread
- lemon juice (to taste)
- 1 clove of garlic
- 4 shallots
- 1 bunch of parsley
- pinch of Fleur de Sel
- 1 tbsp extra virgin olive oil
Mayonnaise
- 2 egg yolks
- 1 tbsp mustard
- 2 tbsp vinegar
- 300 ml vegetable oil
- YAKINIKU Szechuan Pepper
- YAKINIKU Japanese Smoked Salt
Requirements
- Binchotan
- whisk
- tweezer