Easy Breezy ‘Gluten Free’ Shiitake Mushroomilicious Chilli Cheese Toast

More flavorful than white mushrooms ,shiitake mushrooms are meaty and woodsy in flavour and have been attributed to have  many medicinal properties.With impressive nutritional profile high protein content, good source of calcium, potassium and B vitamins and many immune boosting properties they have been said to improve cholesterol levels and improve overall cardiovascular health

An immunostimulant Lentinan derived from these mushrooms has been successfully used to treat many degenerative diseases like Cancer, AIDS etc.

Shiitake Mushroom Log


  • 2 cups shitake mushrooms
  • 2 tbsp. teff flour
  • 1/2 cup milk or any other alternative milk ( free of carageenan )
  • 2-3 tbsp. butter or ghee or extra virgin olive oil
  • 1 cup beet greens washed and finely chopped ( stems included )
  • 1/2 cup finely chopped green onions
  • 3-4 tbsp. finely chopped basil or dry  italion seasonings or 2 tbsp. pesto
  • 1 jalepeno pepper finely chopped (optional)
  • salt, black pepper to taste
  • 1/2 tsp. crushed chilli pepper flakes
  • 8-10 slices of gluten free bread
  • grated cheese ( could  be vegan ) optional


  1. Clean and wash the mushrooms  well making sure all the dirt is removed.Not many chefs approve of this practice as they feel mushrooms soak up lot up of moisture and become soggy therefore just brush the dirt off. After having a “gritty” wild mushroom soup in a fancy restaurant in Sedona (Arizona) I would definitely recommend washing.There are ways to cook so that mushrooms are not soggy. You may even pat them dry on paper towels to soak up the extra moisture.
  2. Heat 1 tbsp. of ghee in a cast iron skillet and saute’ the mushrooms and garlic till they are sizzling ,aromatic and golden ( 5- 7 minutes ). I find in a cast iron skillet mushrooms are not soggy and hold their shape.IMG_0544
  3. Prepare the sauce follwing the recipe in the previous post (Brownish Red white sauce).
  4. In a separate pan or same skillet saute the beet greens for 5- 7 minutes till cooked tender crisp,add green onions towards the end.IMG_0546
  5. Once the sauce is ready add the mushroom mixture and beet greens and jalepeno , salt and black pepper.IMG_0548
  6. Preheat the oven at 375 degrees fahrenheit and spread 1 tbsp. of the mushroom mixture and grated cheese on each slice of bread and bake in the preheated oven for few minutes till crisp and golden.

Serve with a green salad and ENJOY!!!!!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s