Taking the future of food to the next level

Prepare the Mushroom Duck:

1. Shred the Mushrooms:
   • Shred the exterior of the mushrooms.
   • Twist and peel the top part.
   • Pull apart the shreds, leaving some thicker and some thinner for texture. Aim for some good-sized chunks.
2. Season the Mushrooms:
   • In a bowl, combine the shredded mushrooms with granulated garlic, Chinese five spice, sesame oil, soy sauce, black pepper, and salt. Mix well.
3. Sear the Mushrooms:
   • Add oil to a pan and heat over medium-high heat.
   • Add the seasoned mushrooms to the pan and spread out evenly. Let them sear without disturbing them to achieve good color.
4. Add Aromatics:
   • Add the smashed garlic and ginger to the mushrooms.
5. Add Sweetness and Sauce:
   • Drizzle agave over the mushrooms.
   • Add teriyaki sauce (or vegan hoisin sauce) to the mushrooms and mix well.
6. Bake the Mushrooms:
   • Preheat oven to 200°C (400°F) fan convection.
   • Transfer the pan to the preheated oven and bake for about 10 minutes, or until caramelized with some slightly burnt bits.

Prepare the Cucumber Salad:

1. Combine Ingredients:
   • In a bowl, combine the thinly sliced cucumber, diced ginger, diced garlic, diced chili pepper, diced green onion, and fresh mint.
2. Dress the Salad:
   • Add sesame oil and a pinch of black pepper. Do not add salt at this point.
3. Refrigerate:
   • Place in the refrigerator to keep cool until ready to assemble the sandwich.

Toast the Buns:

1. Prepare the Pan:
   • Add a little oil and butter to the pan used for the mushrooms.
2. Toast the Buns:
   • Place the buns in the pan and cover. Toast until golden brown and crispy on the bottom, while remaining soft and squishy inside from the steam.

Assemble the Sandwich:

1. Add Mushroom Duck:
   • Pile the crispy mushroom duck onto the toasted buns.
2. Top with Cucumber Salad:
   • Top the mushroom duck with the cucumber salad.
3. Serve Immediately:
   • Serve the sandwich immediately and enjoy!