30 Min
NF
Wild Mushroom Toast
Cooking the stems and roasting the tops bring out a wonderful textural contrast with the toast. This toast can be enjoyed for breakfast, lunch or dinner.
Cooking the stems and roasting the tops bring out a wonderful textural contrast with the toast. This toast can be enjoyed for breakfast, lunch or dinner.
Cook Time
30 Minutes
Serves
2
Directions
Step 1
Preheat the oven to 325°F and toast the sour dough for 2 to 3 minutes. Set aside.
Step 2
In a frying pan, heat 2 tablespoons of ghee and pop the cumin seeds. Within seconds add the sliced onions and sauté on high heat.
Step 3
Thinly slice the stems of the mushrooms and add them to the onions along with the sliced serrano peppers and salt. Sauté until onions and mushrooms have a golden brown color and all the liquid has been absorbed.
Step 4
Slice the heads of the mushrooms into large chunks and toss with the remaining tablespoon of ghee and add additional pinches of salt to marinate.
Step 5
On the toasted sourdough, crumble the goat cheese and spread the onion mushroom mixture. Top with marinated mushroom heads and place in the oven for 5 to 7 minutes. The toast should be crisp, cheese hot and melted, the mushroom heads cooked through yet holding their shape.
Step 6
To serve, garnish with pomegranate seeds and parsley or cilantro leaves.
Notes & Variations
- This recipe also tastes good with button or portabella mushrooms.
- Replace chevre with sharp cheddar or parmesan.
- For a plant based version, omit the cheese and a nut butter can be added.
- If omitting serrano, add a teaspoon of freshly ground black pepper.
- Replace red onions with scallions or other onions.
Ingredients
2 to 3 thick slices sourdough bread
3 tablespoons ghee, divided
1/2 teaspoon cumin seeds
1/2 cup sliced red onions
1 cup wild mushrooms (such as oyster, maitake, or morels)
1/2 small serrano pepper sliced (optional)
Pinch of sea salt
2 tablespoons crumbled goat cheese
Pomegranate seeds for garnish
Parsley or cilantro leaves for garnish
Step 1
Preheat the oven to 325°F and toast the sour dough for 2 to 3 minutes. Set aside.
Step 2
In a frying pan, heat 2 tablespoons of ghee and pop the cumin seeds. Within seconds add the sliced onions and sauté on high heat.
Step 3
Thinly slice the stems of the mushrooms and add them to the onions along with the sliced serrano peppers and salt. Sauté until onions and mushrooms have a golden brown color and all the liquid has been absorbed.
Step 4
Slice the heads of the mushrooms into large chunks and toss with the remaining tablespoon of ghee and add additional pinches of salt to marinate.
Step 5
On the toasted sourdough, crumble the goat cheese and spread the onion mushroom mixture. Top with marinated mushroom heads and place in the oven for 5 to 7 minutes. The toast should be crisp, cheese hot and melted, the mushroom heads cooked through yet holding their shape.
Step 6
To serve, garnish with pomegranate seeds and parsley or cilantro leaves.
2 to 3 thick slices sourdough bread
3 tablespoons ghee, divided
1/2 teaspoon cumin seeds
1/2 cup sliced red onions
1 cup wild mushrooms (such as oyster, maitake, or morels)
1/2 small serrano pepper sliced (optional)
Pinch of sea salt
2 tablespoons crumbled goat cheese
Pomegranate seeds for garnish
Parsley or cilantro leaves for garnish
Notes & Variations
- This recipe also tastes good with button or portabella mushrooms.
- Replace chevre with sharp cheddar or parmesan.
- For a plant based version, omit the cheese and a nut butter can be added.
- If omitting serrano, add a teaspoon of freshly ground black pepper.
- Replace red onions with scallions or other onions.
Tags:
30 Min
NF
Stock Your Pantry
Tags:
30 Min
NF
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$10
Mushroom fanatics, gather 'round.
There are many good reasons to eat mushrooms - they’re low in calories, naturally anti-inflammatory, high in vitamins & antioxidants and burst with flavor!
ALWAYS HAVE ROOM FOR MUSHROOMS
