Here's how to make this delicious baguette...
- Shitake mushrooms
- Chestnut mushrooms
- 1 shallot
- 3 Spring onions
- Soy sauce
- Sesame oil
- Crushed red pepper flakes
- Sea salt
- Brown Sugar
- 1 Avocado
- 1 Red onion
- 1 Red pepper
- A handful of Watercress
- A couple of lemons
- Stone baked baguette or sourdough of choice
To make the marinade for the mushrooms, mix the following ingredients in a large bowl:
- 1 shallot, diced finely
- 3 spring onions, diced finely
- ½ a teaspoon ginger, grated
- 3 garlic cloves, finely diced
- ½ cup of soy sauce
-1/4 cup of water
- 2 teaspoons sesame oil
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons brown sugar
Next, weigh up the mushrooms:
- 20g shitake mushrooms
- 25g chestnut mushrooms
Now the mushrooms to the bowl marinade and mix.
Remove mushrooms from marinade and cook in the oven for 20 mins at 175 degrees.
Now get your baguette and cut the middle open (be careful!).
Halve and slice your avocado into thin slices and spread along the base of the baguette.
Drizzle the juice of a quarter of a lemon across the avocados.
Next layer on some mushrooms. Be careful not to overload your sandwich or it will be too big to eat!
Take 4 small, round slices of red onion and lay them out (nicely) on the mushrooms.
Take 4 small, round slices of red pepper and lay them out on the sandwich also.
Top the sandwich with a few sprigs of watercress.