Recipe: Mushroom And Pickled Cucumber Sweet Potato Toast
Who knew you could cook sweet potato in the toaster?! Just slice it up, give it about 3 rounds in the toaster then top it with something delicious like mushrooms and pickled cucumber. Pow.
- 1 cucumber
- 1 tsp salt
- 50 ml rice wine vinegar
- 50 g caster sugar
- 1 tsp minced ginger
For The Mushrooms
- 200 g mushrooms
- 1 clove garlic
- 1 tbsp groundnut oil
- 1 tsp chilli flakes
- 1 tbsp soy sauce
- 2 tsp rice wine vinegar
- 1 large sweet potato
- 1 spring onion
- 2 sprigs coriander
Prepare The Cucumber
Thinly slice the cucumber and tip the slices into a mixing bowl.
Scatter over the salt and mix.
Leave for 10 minutes then rinse with cold water and drain well.
Meanwhile heat the vinegar to a simmer.
Stir together the sugar, vinegar and ginger, then add the cucumber.
Mix well and leave in the fridge for a few hours.
Cook The Mushrooms
Slice the mushrooms and peel and mince the garlic.
Get a pan smoking hot over a high heat. Add the oil then carefully add the mushrooms. Fry for a few minutes before adding the garlic and stirring.
Turn the heat down a little and continue to fry and stir for 5 minutes.
Add the chilli flakes, soy sauce and rice wine vinegar and let them bubble to a syrup.
Meanwhile slice the potato lengthways into 0.5cm slices and pop them into the toaster.
Finely slice the spring onion.
Put your potato slices onto 4 plates and add the mushrooms. Arrange the cucumber slices around the mushrooms.
Scatter over the spring onions and coriander before serving up!
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