Have you heard of the sweet potato toast? The concept is simple; instead of a slice of bread, you use a thinly sliced sweet potato which is cut lengthwise and then baked. For this recipe, I also swapped out bread for tubers, only I used a Japanese yam. I love the buttery texture and flavor of a Japanese yam, plus it goes so well with sautéed mushrooms, which are the star of the show in this case!
All you need for this super unique hand held treat is the following:
- Any kind of mushroom, I used Cactus Hat Oyster Mushrooms
- Japanese Yams
- Cooking oil of choice
- Garlic Salt
- Garlic Balsamic
- Soy Sauce
- Honey
- Ginger
Instructions:
First, cut the Japanese yams lengthwise into relatively thin slices. I covered them with avocado oil and some garlic salt and put them in the air fryer for about 12 minutes at 390 degrees. You ca also roast them in the oven for about 30 minutes at 400 degrees.
Next, I tore my oyster mushrooms into bite sized pieces and sautéed them in avocado oil for about 3 minutes. I then added some garlic salt and a sauce that I always like to have on hand made of three parts soy sauce, one part honey, and about a teaspoon of grated ginger, sautéing for another minute or so. You can use any sauce or marinade you have in the fridge at this point, or enjoy the mushrooms as they are with a little bit of salt! I love the meaty quality of oyster mushrooms for a dish like this, but you can use any mushroom of your choosing!
Next I plate! I drizzle the yam slices with a little bit of our garlic balsamic vinegar and then pile on the mushrooms, topping it all off with our Micro Spicy mix, which is the perfect tangy compliment to this savory snack filled with lots of umami!