Crostini of Sauteed Mushrooms with Kimchi Mayonnai

Ingredients list for Crostini of Sauteed Mushrooms with Kimchi Mayonnai

• 1 French bread
• 6-7 Shiitake mushrooms soaked
• 6-7 button mushrooms
• 2 tablespoons kimchi
• 2 tablespoons mayonnaise
• 1 tablespoon oil
• 5-6 garlic cloves sliced
• to taste Salt
• 1½ teaspoons black pepper powder
• 2-3 spring onion bulbs sliced
• 2½ tsps + chilli oil
• 3 stalks + spring onion greens chopped
• 8-10 walnuts
• 1 tbsp + f sesame seeds
• 2 tablespoons oyster sauce
• Juice of ½ lemon
• for toppin Green gram sprouts

Method

1. Preheat oven at 180°C.
2. Cut shiitake and button mushrooms into quarters.
3. Heat oil in a non-stick wok. Add garlic and sauté till golden.
4. Add both mushrooms, salt, ½ tsp pepper powder, spring onion bulbs, toss and sauté well.
5. Add 2 tsps chilli oil and toss. Sauté well.
6. Cut French bread into 8 slices and toast them in the preheated oven for 2-3 minutes.
7. Add 2 chopped spring onion green stalks, walnuts, sesame seeds and oyster sauce in the wok. Toss to mix and add lemon juice. Mix well.
8. To make kimchi mayonnaise, combine kimchi and mayonnaise in a bowl and mix well. Add remaining pepper powder, salt, and remaining chilli oil and mix well. Add remaining
9. Spread a spoonful of kimchi mayonnaise on toasted bread slices. Top with a portion of sautéed mushrooms, little green gram sprouts and some chopped spring onion greens. Place these on a serving plate, sprinkle little sesame seeds on top and drizzle little
10. Serve immediately.

Nutrition Info