Use frozen puff pastry sheets to make it simple. Supercharge the Umami taste with Shiitake powder♪ Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. "Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020 Our presentation: https://youtu.be/__vQxdQmKnY
(*Frozen puff pastry sheet baking method) Put 1 sheet on top of the other, dust them with some powder, and spread it out so that it's a bit bigger than the baking tray. Use a fork to make holes at the bottom and on the sides.
Lay a weight on top of the sheets and bake in an oven pre-heated to 200℃ for 20?30 minutes, then remove the weight, apply egg wash, and bake for another 5 minutes.
Cut the bacon into 1cm strips and boil it beforehand. Cut the zucchini into strips of about 4cm long and 3mm thick.
Slice the onion in the same direction as it's fibers.
Heat up olive oil in the frying pan and fry the bacon and onion, then the zucchini, lightly seasoning them with Shiitake powder, salt, and pepper. Lay aside to cool.
Break the eggs and beat them in a bowl, then add A, and mix lightly without making them bubble. Strain the mixture once.
Spread the ingredients equally on the baked puff pastry sheets and pour in the egg liquid mixture.
Top up with gruyere and parmesan cheese and bake in the oven at 220℃ for about 15 minutes.
Once baked, let it cool down in the baking tray.
Once cool, cut it into appropriate sizes and garnish with Italian parsley.