marinated NAMEKO bruschetta with cream cheese

This is such a satisfying dish.. The marinade is tangy with deep umami and Nameko are a great, nutty/fruity mushroom with velvety texture. Best of all, you’ll whip it up in no time. Replace the cream cheese with any vegan alternative. I love tamari because of its intense umami flavor but you can swap it out for soy sauce if difficult to find in your area. I recommend using sour dough bread but it should be fine with any bread as long as it has a firm bite.

Ingredients

• 250 grams Nameko mushrooms

• Extra virgin Olive oil

• 4 table spoons Tamari sauce

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• some scallions (chopped)

• 2 slices of sourdough bread

• Cream cheese (or any alternative to top your bruschetta)

• Chilli flakes to taste

  A grill pan to toast your bread, alternatively use an oven

Instructions

1. Clean mushrooms (cut off any substrate left on the stems)

2. marinate them in tamari, rice vinegar and sesame oil

3. drizzle olive oil on your sliced bread and toast until golden brown

4. stir fry your mushrooms until thoroughly cooked

5. top your bruschetta with cream cheese, mushrooms and sprinkle some scallions

6. Enjoy!