Shiitake Roll with Spiced Mayo and Dill Pickle
Equipment
- Classic white roll
Ingredients
- 20 g melted plant-based butter
- 1 classic white roll
- 75 g shiitake mushrooms
- 50 ml mushroom stock
- 50 ml vegan smoked mayo
- 5 pickle slices
- 2 g fresh dill
Instructions
- Cut the bread down the middle but not all the way to the end, butter and toast on the grill.
- Place the mushrooms in a pan with a little oil and fry.
- Squirt in 30ml mushroom stock, place a lid on and cook for 30 seconds.
- Take the bread off the grill, spoon in the mushroom mixture, squeeze on the mayo, add the pickles and dill and enjoy!
Video
Recipes we’re loving:
Gourmet Chocolate Cake w Pears, Almonds & Ganache
Still looking for that Sunday lunch finale? We’ve got you! This Gourmet Plant-Based Chocolate Cake by the incredible Marbz Serepo is proof that “decadent” and “health-conscious” can live on the same plate.
Sweet potato dumplings with Marula Nut and Wild Garlic savoury crumble
Chef Greg Henderson took Bettina Campolucci Bordi’s ‘Non-Meatballz’ to the next level at the Good Life Show. By wrapping the black bean base in sweet potato dough and steaming them like traditional dombolo, he fused global plant-based trends with local heritage. Infused with foraged marula nuts and cassava, it was a masterclass in indigenous, earth-conscious eating.
Teff and Coconut Chocolate Cake
Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner
Mango Berry Paradise Pie
For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Bettina Campolucci Bordi’s Chickpea Omelette
Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
