Extremely nutritious and satisfying all the same, mushrooms are a great meat-alternative. This vegan recipe is a super brunch or light lunch dish…
SERVES 2–4
- 600g shiitake mushrooms
- 1 shallot or 1 small onion, finely diced
- 4–6 garlic cloves, finely chopped
- 1 bunch of parsley, chopped
- 2 tsp tamari or nama shoyu
- Cut around the stem of each mushroom, then make a small cut in the cap towards the middle. Discard the stem. You now have a shiitake ‘snail’. Repeat the process until all the mushrooms are done.
- Cook the onions in a pan with a splash of water until soft, about 5 mins.
- Add the ‘snails’ to the pan with a pinch of salt. Once the mushrooms have released some moisture, add the garlic and most of the parsley, reserving some for garnish. Keep stirring and, if needed, add a small amount of water. Sauté for 4–5 mins, then add the tamari or nama shoyu, and cook for a further 2 mins.
- Sprinkle with the reserved parsley and serve with soda bread, if you wish.
Vegan in 7: Delicious Plant-Based Recipes in 7 Ingredients or Fewer by Rita Serano, publised by Kyle Books