Umami Shroomwich With Creamy Slaw And Togarashi Mayo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil and a knob of butter

Slice your flat white mushrooms finely

Once melted, add the sliced mushrooms and cook for 8 min or until very tender

While the mushrooms are cooking, combine half your mayo with half your white wine vinegar (you'll use the rest later!) in a large bowl

Add your carrot & cabbage slaw mix and give everything a good mix up – this is your creamy slaw

Combine the remaining mayo and white wine vinegar in a small bowl with your soy sauce and half your shichimi togarashi (you'll use the rest later!)

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – this is your togarashi mayo

Peel and finely chop (or grate) your garlic

Slice your brioche bun[s] in half (if required!)

Heat a separate large, wide-based pan (preferably non-stick) over a medium heat and add your brioche halves, cut-side down, and cook for 2-3 min or until toasted

Set aside until serving

Wash your salad, then pat dry with kitchen paper

Once your mushrooms are very tender, add your miso with your umami seasoning, the remaining shichimi togarashi, chopped garlic and a knob of butter

Give everything a good mix up and cook for 1 min or until fragrant – these are your umami shrooms