Mushroom Bruschetta
RECIPE BY:
Matt Sinclair
INGREDIENTS:
- 200g Oyster Mushrooms
- 4 slices of bread, toasted
- 1 small radish, sliced into matchsticks
- 4 spring onions, thinly sliced (white part only)
- 2 tbsp rice wine vinegar
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. Mirin
- 2 tbsp sesame seeds
METHOD:
- Separate the mushrooms from each other into a bowl with the spring onions and dress with sauces and sesame seeds, coating evenly.
- Divide mushroom mixture amongst toast and garnish with radish
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