Mushroom and Kimchi Toastie
What's better than a mushroom toastie? A SPICY mushroom and kimchi toastie with melted vegan cheese! Yep, not only is this toastie made with mouth-watering marinaded pulled mushrooms but the kimchi adds another element of flavour. Throw in sourdough bread toastie with
Dibble Chipotle Mayo and you have one super tasty and spicy toastie that you'll want to make weekly. Happy cooking!
Prep Time20 minutes
Cook Time 30 minutes
6 Large King Oyster Mushrooms
1/4 Cup Extra Virgin Olive OIl
1/2 tsp Salt
1/4 tsp Pepper
1 Tbsp Garlic Powder
1 tsp Smoked Paprika
1/2 tsp Chilli Powder
1 tsp Sugar
1 tsp Dried Parsley
2 tsp Soy Sauce
1 Tbsp Ketchup
1/4 Lemon, juiced
1/4 Cup Apple Cider Vinegar
1/3 Cup Soda Water
4 Slices Sourdough Bread
4 Tbsp Kimchi, roughly chopped
2 Tbsp Vegan Parmesan Cheese
4 Slices Vegan Cheese, quartered
Dibble Chipotle Mayo
1 tsp Vegan Butter
1 tsp Olive Oil
1 Tbsp Fresh Parsley, finely chopped
Preheat the oven to 180°C.
Cut each king oyster mushroom in half and using the tips of your index finger and thumb, pull away long strips of the mushroom. Set aside in a mixing bowl.
In a medium mixing bowl, add all the marinade ingredients in and whisk together.
Add the shredded mushrooms into the mixing bowl and thoroughly coat the mushrooms with the marinade.
Cover and let it marinate in the refrigerator for 10 minutes.
Spread the marinaded mushrooms on a linked baking tray and bake for 12 mins.
Turn each mushroom strip and bake for another 8 minutes. Set aside to cool slightly.
In a medium pan on medium heat, add 1 tsp of olive oil, kimchi and cook for 3 minutes, stirring occasionally. Set aside and turn the heat to the pan on low.
Evenly spread 1 Tbsp of
Dibble Chipotle Mayo to either side of the sourdough bread slices. Add the olive oil, butter and gently toast 1 side of each slice of sourdough bread until golden brown. Set aside 2 slices of toasted bread.
Turn the 2 slices of bread to the un-toasted side and evenly add the marinated mushrooms, parmesan and cheese slices.
Add the remaining 2 slices of bread to the top, with the toasted side facing inwards.
Place baking paper on top of the toasties and weigh down with a large pot.
Toast for 2-3 minutes or until golden brown.
Carefully flip the toastie, place the baking paper on top of the it and with the pot weighing down the toastie.
Toast for 3-4 minutes or until golden brown.
Top with fresh parsley.
Watch our founder Vuong make this recipe here!