MasterChef Australia contestant Simon Toohey shares a simple, yet delicious plant-powered snack with us.
What you’ll need
- 1 classic white roll
- 20g melted plant-based butter
- 75g shiitake mushrooms
- 50ml mushroom stock
- 50ml vegan smoked mayo
- 5 pickle slices
- 2g fresh dill
How to make
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!
