Having rather a lot of Kikkoman’s reduction left over (the thinned out version from brushing the dumplings, here), and remembering I had mushrooms and rye bread to use up, this one was a bit of a no-brainer, but I really have to share.
1 pack chestnut mushrooms, quartered
2 banana shallots, cut in half lengthways and sliced thinly
2 – 3 tbs olive oil
1 tsp butter
2 tbs Kikkoman’s reduction (or you could use 2 tsp Kikkoman’s plus 2 tsp aged balsamic)
2 slices rye bread
2 tbs Greek yoghurt with honey (or use 2 tbs plain Greek yoghurt and add a drizzle of honey)
Coat and then slowly cook the shallots in the olive oil and butter until they are soft and starting to brown at the edges.
Add in the soy, mix well, then add in the mushrooms and mix well to coat.
Cook on high for a couple of minutes only, then cook slowly,covered, until the mushrooms release their own juice.
Take the pan off the heat, allow to cool a little.
Then stir in the yoghurt.
Serve piled over rye bread drizzled with olive oil.
Scoff, then bemoan the fact that you haven’t got any more mushrooms.