I found this recipe as my friend asked me to suggest an easy to make and quick vegan dish with mushrooms. I cheated as I added some Cheddar cheese (upon request of my daughter), but it can easily be replaced with tofu cheese.
Pita filled with mushrooms and leek, served with chili sauce and valerian.
INGREDIENTS:
(4 servings)
Sauté mushrooms:
8 medium brown champignons
½ red peeper
1 small onion
1 large garlic clove
2 tbsp olive oil
Chilli flakes (optional)
Salt, pepper
Fresh marjoram leaves
Sauté leeks:
1 small leek,
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt, pepper
1 tbsp honey
3-4 green thyme twigs
To serve:
4 mini Greek pita (Selgros)
4 teaspoons tomato marmalade
4 thin slices Cheddar (or tofu)
2 tbsp black sesame seeds (slightly fried in the pan)
4 tbsp chili sauce
4 handfuls valerian
METHOD:
Heat the olive oil and fry the finely chopped onion, the finely chopped garlic, the red pepper, cubed, and the sliced champignons. Add some chili flakes (optional), salt and pepper. When the mushrooms are done (it takes about 5-6 minutes), add the fresh marjoram leaves and take off the stove.
In another pan, heat 2 tablespoons of oil, add the chopped leek, season with salt, add a little water (2-3 tablespoons), put the lid and let it simmer until it softens, about 10 -12 minutes. Then add balsamic vinegar, honey, a little freshly ground black pepper and thyme leaves. Leave it to cook for 2-3 minutes more, without the lid and remove from the stove.
In the meantime, remove the mini pita from the freezer and let it reach room temperature and prepare the jam (tomatoes and chili). Also, season the valerian leaves in a bowl with a little olive oil, balsamic vinegar, salt and pepper.
To serve: Place the mini pita in the toaster for 3 minutes. Take each piece of pita and carefully cut it in the middle to create a pocket. Sprinkle with tomato marmalade, place a slice of cheese, fill with mushrooms and leek and sprinkle on top a little bit of black sesame.
Serve with a side of valerian salad and chili sauce.