RECIPE :: Hijiki stuffed mushrooms
(makes 20 canapés)
Seaweed stuffed into these small beautiful nutty mushrooms will make for a wonderful mouth sized canapé that is filled with oriental flavours.
Ingredients
20g of hijiki,
20 small chestnut mushrooms,
1tbsp of sesame oil,
1 medium onion (finely chopped),
1tsp of ginger juice,
1tsp of mirin,
1tbsp of brown rice vinegar,
1tbsp of tamari and
1tsp of lemon juice.
Method
| 1) |
Pre-heat the oven to gas mark 4 / 180C / 350F. |
| 2) |
Re-hydrate the hijiki. |
| 3) |
Remove the mushroom stems and cut the stems in half along its diagonal and set aside. |
| 4) |
Fry the onion with the sesame oil over a low/medium heat for 8 minutes. |
| 5) |
Mince the re-hydrated hijiki and mix with all non-mushroom based ingredients. |
| 6) |
Stuff the seaweed mix into the mushrooms and put two stem pieces over the top. Bake for 20-25 minutes. |
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