Shrimp & Mushroom English Muffin Quiche

• 4 English Muffins
• 100 grams Shimeji mushrooms
• 4 medium sized Shrimp
• 1/4 Onion
• 1 dash Salt and pepper
• 1 Vegetable oil
• 2 tbsp Heavy cream
• 1/3 tsp Soy sauce
• 30 grams Melting cheese
• 4 tsp Panko
• 1 dash Parsley

1. Remove the stem from the shimeji mushrooms and roughly mince.
2. Mince the onion.
3. Peel the shrimp and cut into 6-7 mm pieces.
4. Put vegetable oil in a frying pan, add the onion, and saute on medium heat.
5. When they have become tender, add the shimeji mushrooms and shrimp.
6. Season with salt and pepper and continue sauteing.
7. When the shrimp turn orange, add the heavy cream and soy sauce.
8. As soon as it begins to bubble and boil, turn off the heat.
9. Add the cheese and quickly mix in.
10. Slice the English muffins in half.
11. On one half, gouge out the center, leaving about 1 cm around the edges.
12. Leave the other half as-is.
13. Do this to 4 halves.
14. Place the holed out English muffin half on top of the regular half.
15. Spoon the mixture from Step 3 into the hole.
16. Sprinkle the tops of Step 6 with panko (1 teaspoonful on each), and scatter with shredded parsley.
17. Bake in the toaster oven until browned, and they're done.
18. Enjoy hot!
19. Cut the leftover cut out centers from Step 5 into 5 mm cubes and place on a plate covered with parchment paper.
20. Microwave them for 3-4 minutes at 1000 W!
21. Now you have croutons.
22. They're convenient to float in soup or use as a salad topping.

muffins, mushrooms, shrimp, onion, salt, vegetable oil, heavy cream, soy sauce, melting cheese, parsley

Taken from cookpad.com/us/recipes/152260-shrimp-mushroom-english-muffin-quiche (may not work)