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