WR0014 Mushroom Tamagoyaki Bruschetta

Mushroom Tamagoyaki Bruschetta

Published June 28, 2020, by Ivan

There are two Japanese appetizers that I love: pickled shitake mushrooms and tamagoyaki. Shitake mushrooms are out of our budget, so I pickle portabella mushrooms. Tamagoyaki is an egg rolled omelet. But it is more than that when the other flavors are added. I also love bruschetta. Bruschetta has that rich garlic flavor with the sweet tomatoes. Every bite is so refreshing.

One day I decided to mixed both recipes together. I should have made more. The Mushroom Tamagoyaki Bruschetta is tasty and pairs well with ice-cold beer or wine. Mushroom Tamagoyaki Bruschetta is easy to make and perfect for all occasions. So let’s make this tasty appetizer.

INGREDIENTS (Makes 2)
1/4 tsp Miso Paste
1/2 Tbsp Sugar
1/4 tsp Soy Sauce
1/4 tsp Sesame Oil
1 Egg (Scrambled)
2 tsp Sake
1 Slice Loaf French Bread or French Baguette
1 Tbsp Olive Oil
1 Tbsp Raw Garlic
2 Tbsp Green Onion
1/4 cup of Pickled Portabella Mushrooms

How to make Tarragon Coleslaw

1. Here are the ingredients you will need to maker this recipe. You can use white wine instead of sake. Butter is a good substitute for olive oil. I am using sliced French loaf bread since I don’t have a French bread baguette. Grilled portabella mushrooms with salt and pepper can be substitute for pickled portabella mushrooms.

2. Chop 1 Tbsp raw garlic and 2 Tbsp green onion. Spread 1 Tbsp of the chopped garlic on top of one slice of French loaf bread. Try to spread the oil from the garlic onto the bread. Remove the garlic and set it to the side. Spread 1 Tbsp of olive oil on top of the garlic oil on the bread. If you are using a sliced French baguette, then spread 1 tsp garlic and 1 tsp olive oil per slice.

3. Cut the French load bead into 4 pieces. If you are making several servings, then toast the prepared bread in an oven at 325°F for 5-8 minutes or until the bread is golden brown. Otherwise, toast the bread in a frying pan until both sides are golden brown.

4. To a bowl, mix 1/4 tsp miso paste, 1/2 Tbsp sugar, 1/4 tsp soy sauce, and 1/4 tsp sesame oil. In another bowl, scramble one egg, then add it to the first bowl with 2 tsp sake. Mix the tamago (egg) mixture until well incorporated. Note: Miso paste can last months or longer if properly stored.

5. Set your electric stove to 1/3 power. Toast the chopped garlic in a small frying pan with no oil. The garlic pieces will become smaller and lightly browned.

6. Spray the pan with a little vegetable spray. The pan may smoke from the vegetable spray. Immediately add the chopped green onion, then add the tamago mixture. Push the egg mixture to the center of the pan, then flip to create a solid omelet for easier portioning. Cook the omelet on both sides to your personal preference. Tamagoyaki has a moist interior like scrambled eggs.

7. Divide the tamagoyaki into 4 pieces, and place them on the garlic oiled side of the toast. Top the tamagoyaki with the pickled portabella or grilled portabella mushrooms.

8. Plating: Serve individually on a tapas plate with a glass of ice-cold beer, wine, or a cup of warm sake.

Thanks for stopping by. I hope you enjoy your own Mushroom Tamagoyaki Bruschetta. Remember to share your recipes.

Mushroom Tamagoyaki Bruschetta

How to make Tarragon Coleslaw

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