Mushroom is one my favourite ingredients. The ability of the spongy mushroom to absorb the dishes flavour is just amazing! I tried to make this dish with a touch of oriental taste fused with a little western herb, thyme. I use regular type of cheese but if you can get hold of vegan cheese, by all means you can also use it in this dish.
I cut some bird eye chilly (cili padi) and mixed it with soya sauce. The dish taste great with the extra spicy bird eye chilly soya sauce.
White crab mushroom, 1 small packet
Light Soya Sauce, 1 tablespoon
Mozzarella Cheese (or you can also use Vegan Cheese), 3 table spoon
Pepper, a dash
Chilli power, ½ teaspoon
Olive oil, 1 table spoon
Thyme, ½ teaspoon
Wash white crab mushroom thoroughly. Put it on a steaming tray and add the soya sauce. Then add a dash of pepper, thyme, chilly powder and olive oil. Top the mushroom with mozzarella cheese and bake in preheated oven at 180 Dec C of 20 minutes. Serve while still hot!