Sticky shiitake mushrooms with onions and ginger on toast

Autumn, the time of mushrooms. Shiitake mushrooms are my favorite mushrooms to eat. They taste like the forest with a bit of bitterness in it which combines perfectly with the sweet coconut aminos sauce with honey in this recipe.

The taste is even richer by frying the shii-takes in garlic and ginger. Together with the onions fried in ginger and garlic, it is delicious on toast. Tasty and healthy typical autumn dish.

Coconut aminos

Coconut aminos is an alternative to soy sauce. It is made from coconut blossom juice. The juice is pressed from the coconut blossom and not heated. The juice is flavored with some sea salt and then matured. The sauce is gluten-free, soy-free and contains less salt. It contains amino acids, vitamins and minerals. A healthy choice and very tasty.

Sticky shiitake mushrooms with onions and ginger on toast

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Porties 2 persons

Ingrediënten

  

• 12 shiitake mushrooms
• 1 clove of garlic minced
• 2 cm grated ginger
• 1 thinly sliced ​​red onion
• 1 tablespoon olive oil
• 2 pieces of toast

for the sticky sauce

• 1 tablespoon coconut aminos
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 1 teaspoon lemon juice
• pepper and salt

Instructies

 

• Mix the ingredients for te sticky sauce in a bowl.
• Fry the grated ginger and finely chopped garlic in the olive oil.
• Remove half of the garlic and ginger from the oil and keep separate.
• Add the onion rings and bake them a few minutes.
• Remove the onions and keep separate.
• Add the ginger and the garlic and if needed a little bit more of olive oil.
• Add the shiitake mushrooms and bake them on both sides bake them until the edges turn brown.
• Remove the shiitake mushrooms and keep them separate.
• Turn off the fire.
• Add the sticky saus and stir well.
• Add the baked shiitake mushrooms and mix in the sauce.
• Divide the onions and then the sticky shiitake mushrooms over the toast.
• Pour the rest of the sauce from the pan over it.
• Enjoy your lunch.