Portobello Mushroom Sandwich with Sweet Potato Chips and Impwa
Author: Kiran Jethwa
Recipe type: Vegetarian Snack
Cuisine: African Mediterranean Fusion
Prep time:
Cook time:
Total time:
Serves: 4
A creative use for large meaty Portobello mushrooms with unique combinations of ingredients that provide texture, colour and flavour!
Ingredients
- 8 Portobello Mushrooms
- 2 medium America sweet potatoes
- 1 white onion chopped
- 2 Chinese cabbage
- 1 tbsp. sage
- Salt
- Pepper
- 1 tsp. garlic
- 1 handful Impwa. Or use 5 finger aubergines
- 1 large tomato
- Olive oil for cooking
- 1 tsp. wholegrain mustard
Instructions
- Heat up a frying pan and add olive oil. Add chopped onion, black pepper and sage leaves then add a little bit of whole grain mustard and stir.
- Add chopped garlic, impwa or aubergine. To the mixture add some roughly chopped Chinese cabbage and stir.
- To the mixture add a chopped tomato and some salt mix and let it cook down for 10 minutes.
- Heat oil in a saucepan.
- Wash the sweet potatoes and slice them into thin crisp like shapes. (Keep the skin on)
- Once the oil is very hot carefully slide the sweet potatoes into the saucepan and fry them off till lightly golden and crispy.
- Remove them from the oil using a draining spoon and place in a bowl lined with paper towel. Add a little bit of salt and set aside.
- To a griddle add some olive oil and heat it up.
- Remove the stalks from the mushrooms and sprinkle some salt and pepper onto them. Then drizzle a little bit of olive oil on to them.
- Place the mushrooms on the hot griddle skin side down and let them grill till they are brown. Remove one mushroom from the heat and place on a plate.
- Onto the mushroom layer some Impwa and Chinese cabbage filling then distribute the sweet potato crisps on top of that.
- Carefully flip the other flat mushroom on top to create the sandwich and serve.
Vegetarian Snack
