Shiitake Mushroom and Plum Croissant Sandwich
Ingredients
Filling
- 200 g fresh shiitake mushrooms, halved
- 1-2 plums, cut into eighths
- 1 tablespoon butter
- 1 tablespoon black sesame seeds
- 1-2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha (or to taste)
- 2-3 garlic cloves, whole
- Lime juice
- Salt and pepper to taste
Caramelized onion
- 1 onion, cut into strips
- 2 garlic cloves, sliced
- 1 tablespoon honey
- Chives for sprinkling
- Fresh cilantro for sprinkling
Fried eggs
- 2-3 eggs
- Salt and pepper to taste
Sauce
- 1 egg yolk
- 1 tablespoon French mustard
- 1 tablespoon tahini
- Lemon juice
- 1 tablespoon Sriracha (or to taste)
- 1 tablespoon honey
- Hemp oil (or other favorite oil)
Base
- Croissants
Preparation
Heat butter in a pan and add halved shiitake mushrooms. Fry until golden.
Add plums cut into eighths, black sesame seeds, soy sauce, honey, Sriracha, whole garlic cloves, lime juice, salt, and pepper. Cook for a few minutes until combined and set aside to cool.
For the caramelized onion: Heat butter in a separate pan, add sliced onion and garlic, and fry until golden. Add honey, set aside to cool, then chop with chives and fresh cilantro.
Fry 2-3 eggs with salt and pepper until done to preference and set aside.
For the sauce: In a bowl, mix egg yolk, honey, French mustard, tahini, lemon juice, Sriracha, and gradually add hemp oil, stirring until smooth.
Assemble the croissant: Cut croissants open from the top, add the shiitake mixture, then the fried eggs, drizzle with sauce, top with the caramelized onion mixture, and sprinkle with sesame seeds.
