Almost everyone likes mushrooms on toasted bread. But sometimes it can be even better with something extra, like here.
Ingredients
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1 teaspoon sesame oil
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1 teaspoon sunflower oil
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1 onion, cut into small cubes
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1 teaspoon fresh ginger, grated
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1 clove garlic, minced
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1 fresh red pepper, seeds removed and finely chopped
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275 g mushrooms, quartered
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150 ml vegetable stock
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2 tablespoons ketjap manis (Indonesian sweet soy sauce)
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salt and freshly ground black pepper
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2 slices coarse wholemeal bread
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For the salad
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juice of 1 lime
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1 teaspoon sugar
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1 teaspoon fish sauce (nam pla)
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8 cherry tomatoes, halved
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2 spring onions, cut into rings
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1 tablespoon fresh coriander, chopped
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1 tablespoon fresh mint, chopped
Preparation
Heat the oil over medium heat and add onions, ginger, garlic and red pepper. Fry until the onion is soft. Turn the heat up, add the mushrooms and cook for 5 minutes. Add stock and soy sauce and cook for a further 5 minutes. Season.
Meanwhile make the salad. Mix lime juice, sugar and fish sauce and toss with the rest of the ingredients. Toast the bread. Remove the mushrooms from the pan with a slotted spoon and arrange them on the bread. Reduce the juices to 4 tablespoons and pour over the mushrooms. Serve with the salad and a slice of lime.
Tip
Be careful with mushrooms; they are very vulnerable. They just need to be brushed.
Nutritional value per serving
Energy 184 kcal, protein 9.0 g, fat 5.0 g, saturated fat 0.8 g, carbohydrates 27.0 g, total sugars 8.7 g, fiber 4.8 g, salt 2.43 g, sodium 959 mg
This recipe is from The Diabetes Cookbook
Number of persons
2
