Shiitake Roll with Spiced Mayo and Dill Pickle
- Classic white roll
- 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
- 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!
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