Serves 1
Directions
- 1Slice or tear the mushrooms into bite-sized pieces.
- 2Heat olive oil in a pan.
- 3Add the mushrooms to the pan.
- 4Stir-fry the mushrooms over high heat.
- 5Add salt and pepper.
- 6Mix well and add minced garlic.
- 7Stir-fry again.
- 8When water starts to come out, spread the mushrooms evenly in the pan and let them cook without stirring.
- 9Once the water has reduced by half, stir a few times.
- 10Add vinegar and cinnamon powder, then spread the mushrooms evenly in the pan and cook without stirring.
- 11When the water has completely evaporated, add parsley powder.
- 12Finish cooking the mushrooms until there is almost no water or oil left in the pan.
- 13Spread basil pesto on toast.
- 14Top with mushroom stir-fry, burrata cheese, olive oil, pepper, and balsamic glaze.
Ingredients
- 100 g oyster mushrooms
- 150 g enoki mushrooms
- 4 shiitake mushrooms
- 2 shimeji mushrooms
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- to taste pepper
- 1 tablespoon minced garlic
- 1 tablespoon vinegar
- 0.5 teaspoon cinnamon powder
- 1 tablespoon parsley powder
- rye bread
- basil pesto
- burrata cheese
- balsamic glaze
- olive oil
- pepper
Equipment
knifecutting boardpanwooden spoon
Tips
- Slice or tear the mushrooms into bite-sized pieces.
- Stir-fry the mushrooms in olive oil over high heat, then add salt, pepper, and minced garlic.
- When water starts to come out, spread the mushrooms evenly in the pan and let them cook without stirring.
- Add vinegar and cinnamon powder, then cook until all the moisture evaporates. Finish with parsley powder.
- Spread basil pesto on toast, top with mushroom stir-fry, burrata cheese, olive oil, pepper, and balsamic glaze.
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