HOISIN MUSHROOM ‘DUCK’ SANDWICHES
Directions
- 1Preheat the oven to 200°C fan / 425°F.
- 2Tear the oyster mushrooms into shreds with your hands and add them to the tray.
- 3Add the Chinese 5 spice, a drizzle of vegetable oil, a pinch of salt and a generous pinch of pepper to the mushrooms.
- 4Mix well and roast in the oven for 15 minutes.
- 5Stir the mushrooms and roast again for 5-10 minutes or until crispy.
- 6Meanwhile, for the tofu mayo, add the silken tofu to a food processor, along with the zest and juice from the lemon, the maple syrup and a small pinch of salt.
- 7Process the tofu mayo into a smooth sauce, then set aside.
- 8When the shredded mushroom is perfectly crispy, remove it from the oven and stir in the hoisin sauce.
- 9Return the mushroom to the oven for a minute or so to heat through.
- 10To build the sandwiches, slice the ciabattas in half.
- 11Spoon a few dollops of the tofu mayo on the bottom halves of the ciabattas.
- 12Layer with the spring onion, crispy hoisin mushroom, some extra hoisin sauce, the cucumber and sesame seeds.
- 13Top with the remaining halves of the ciabatta and slice in half to serve.
Ingredients
- 300 g oyster mushrooms
- 2 tsp Chinese 5 spice
- vegetable oil
- salt
- pepper
- 3 tbsp hoisin sauce
- 2 half ciabattas
- 0.33 cucumber, peeled into strips
- 3 spring onions, sliced
- 1 tbsp sesame seeds
- 200 g silken tofu
- 0.5 lemon, zest + juice
- 0.5 tsp maple syrup
Equipment
ovenfood processortray
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