Summer 2022: Yoko of SunPedal's mushroom tartine recipe
Fungi is the future of fashion – and food
We celebrate our Summer 2022 campaign's theme of "fungi are the future" with a series of exclusive experiences featuring a variety of stories about these incredible organisms.
Creators and innovators from around the world bring to life the endless possibilities of fungi. Among them is Japanese vegan food creator Yoko of SunPedal, who will be presenting her creative mushroom dishes in her studio – including a mushroom tartine you can discover from home (recipe below).
As a vegan and a vegan food producer myself, I see sustainability as something that is very close to my daily life. Therefore, I had a new discovery while coming up with a mushroom recipe inspired by the collection of Stella McCartney, a pioneer in sustainable fashion who is heading in the same direction – albeit in a different genre.
SunPedal Mushroom Tartine
Serves 4 to 5
Ingredients:
Hijiki seaweed: (Dried) 20 g
Capers: 10 g
Garlic: 2 cloves
Cooking sake or white wine: 2 tbsp
King trumpet mushrooms: 200 g
Shiitake mushrooms: 70 g
Parsley: 20 g
Coriander: 1 tsp
Cumin: 1 tsp
Thyme: 1 tsp
Soy sauce: 1 tbsp
Salt: 1 tsp use SunPedal salt or your preferred brand
Bread: 4-5 slices (we recommend pain de campagne or other moderately sour bread)
Toppings: Use your favourite fruits, fresh or grilled vegetables, or grilled mushrooms
Olive oil to taste
Instructions
- Soak the dried hijiki seaweed in water and drain the water after rehydrated
- Finely chop garlic and capers
- Add a generous amount of olive oil to a frying pan, then add chopped garlic and capers and heat until fragrant
4. Add the hijiki seaweed into the same frying pan, season lightly with salt and stir fry thoroughly, then add the cooking sake or white wine
5. Once the hijiki seaweed mixture is thoroughly blended, turn to the lowest heat possible to cook off the excess liquid
6. Break up the king trumpet mushrooms, shiitake mushrooms and parsley by hand, and blend fully in a food processor
7. Put the mushroom mixture in a bowl and mix in the dried herbs, spices, olive oil, soy sauce and salt; use enough olive oil to moisten the mixture
8. Preheat the oven to 220° C (430° F) and cover a sheet pan with parchment paper; spread on the mushroom mixture and press to an even thickness before baking for 30 minutes until the top of the mushroom mixture is nicely browned
9. Take the baked mushroom mixture out of the oven, mix thoroughly with the hijiki mixture and season with salt or soy sauce to your preference; the mushroom-hijiki pâté is now ready
10. Slice the bread and lightly toast in a non-stick frying pan without oil
11. Spread the pâté on the toasted bread and top with fresh vegetables, fruit or grilled vegetables to taste (we recommend using brightly-coloured vegetables that give a lovely colour contrast)
About Yoko of SunPedal
Yoko Koike is the creator behind vegan catering brand SunPedal. Her deep love of food, coupled with experience gained in the industry both in Japan and the United Kingdom, led to the creation of her boutique food business in 2018.
SunPedal showcases Yoko’s innovative cuisine, made with natural and freshly sourced ingredients not only from the various regions of Japan, but from small producers she met on travels abroad. Combining diverse memories, stories and fragrances, it is a unique type of fusion without borders. All of her creations are 100% vegan and sugar-free, without the use of added sweeteners.
Yoko runs SunPedal across a wide variety of areas, without a traditional brick-and-mortar retail presence. Starting with specialised catering for corporate events and filming locations in Tokyo, the business has more recently expanded to pop-up events elsewhere and provides an on-line shopping option for their popular vegan sweets. In February 2022, Yoko released her original salt blend, Sunpedal Shio, and continues to push the boundaries of her imagination in terms of her recipes and ideas.
