Wild Mushroom Tartine
The earthiness of the mushrooms, the saltiness of the tamari, the sweetness of the maple syrup - this tartine is absolute drool-worthy perfection.
Ingredients
Cooking Instructions
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Place Multigrain Bread (4 slices) onto a baking sheet. Drizzle with Olive Oil (4 Tbsp) and sprinkle with Sea Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 3
Bake until toasted, about 8-10 minutes. You can also use a toaster if you prefer and drizzle olive oil and sprinkle sea salt and pepper on afterward.
step 4
Place Dried Morel Mushrooms (1 pckg) in a bowl and pour hot water over top. Let mushrooms hydrate for 10 minutes.
step 5
Remove mushrooms from the water and keep the stock for a soup, if you like.
step 6
Heat Extra-Virgin Olive Oil (2 Tbsp) over medium heat in a large frying pan. Add Cremini Mushroom (1 cup) and sauté for a few minutes.
step 7
Next, add re-hydrated wild mushrooms. If the pan starts getting dry, add more olive oil or a splash of water.
step 8
Add Balsamic Vinegar (3 Tbsp), Tamari Soy Sauce (2 Tbsp), and Maple Syrup (2 Tbsp) and cook for a few more minutes until mushrooms are tender but not soggy.
step 9
Spoon a generous amount of the mushroom mixture equally onto each slice of toasted bread. Top with Crumbled Feta Cheese (to taste) and Fresh Parsley (to taste) to each piece. Best served hot so enjoy right away!
