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Oyster mushroom/toast/shallot/parsley

4 persons | Shichirin, Vegetables and side dishes | Vegetarian | Side dish


Rub the bread slices with vegetable oil and grill them on the Shichirin grill over hot binchotan. Peel the shallots and cut them lengthwise into quarters. Roast them lightly on the grill until they start to turn slightly black and are al dente, and cut them into strips. Pull the oyster mushrooms into coarse pieces, sprinkle with vegetable oil and a little chopped garlic. Lightly fry them on the grill over the hot binchotan until they begin to colour and are cooked. Put them in a bowl and finish with olive oil, fleur de sel, chopped parsley and lemon juice for the garnish. Serve the mushrooms on the toast with a few sprinkles of mayonnaise and the shallot. 


Start by putting all the ingredients together in a bowl (except the oil) and mix well. Now add the oil, while whisking, until it thickens. Finally, season the mayonnaise with salt and pepper.

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  • 400 grams oyster mushrooms
  • 4 slices of sourdough bread or another quality bread
  • olive oil
  • lemon
  • 1 clove of garlic
  • 4 shallots
  • 1 bunch of parsley


  • 2 egg yolks 
  • 1 tbsp mustard
  • 2 tbsp vinegar
  • 300 ml vegetable oil


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