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Shiitake Roll with Spiced Mayo and Dill Pickle

Simon Toohey

MasterChef Australia contestant Simon Toohey shares a simple, yet delicious plant-powered snack with us.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Lunch, Snack

Cuisine Japanese

Servings 1 person

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

Keywords HEALTHY LUNCH RECIPE, HEALTHY RECIPES, HEALTHY SNACK, MASTERCHEF AUSTRALIA FINALIST, PLANT BASED FOOD, PLANT BASED LUNCH, PLANT BASED RECIPES, PLANT BASED SNACK, PLANT POWER ZA, PLANT POWERED SNACK, SHIITAKE MUSHROOMS RECIPE, SIMON TOOHEY, THE PLANT POWERED SHOW, VEGAN FOOD, VEGAN RECIPE MUSHROOMS

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