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Your mornings will be better with our mouthwatering mushroom toast

4 weeks ago

Your mornings will be better with our mouthwatering mushroom toast

 

tartine

 

Mushrooms are magical ingredients because of their umami-ness and how it add an elevated level of deliciousness to the dishes they are added to. To wake up your taste buds in the morning, why not add this meaty substitute to your usual toast? It’s important to note though, to only use fresh mushrooms, if you plan to make our mushroom tartine. Dried mushrooms are intense and deep in flavor while fresh ones lend a subtle earthy taste when bitten.

 

Three Mushroom Tartine

Makes 4 servings

TOAST

4 slices Batard bread, cut into ½-inch thick slices

3 Tbsps Olive oil

1 Garlic clove

TOPPINGS

1 Tbsp Butter

1/2 cup Minced white onion

1 tsp Minced garlic

3 tsps Olive oil

3/4 cup Brown button mushrooms, quartered

3/4 cup Shiitake mushrooms, stems removed and sliced

1/4 cup Oyster mushrooms, sliced

300g Fontina cheese, sliced

Salt and pepper, to season

Chopped fresh herbs of your choice (thyme, oregano, rosemary, parsley)

4 Eggs, cooked sunny side-up

1. Prepare toast. Drizzle slices of bread with olive oil on both sides and toast in a toaster oven.

2. Gently rub garlic on one side of each slice while bread is warm. Set aside.

3. For the toppings, melt butter in a sauté pan over medium heat until it froths. Add minced onions and garlic. Sprinkle with salt and cook until translucent, about five minutes. Set aside in a bowl.

4. In a bowl, mix all the sliced mushrooms. Heat the same sauté pan over medium to high heat. Add one teaspoon of olive oil and put in the mixed sliced mushrooms in batches. Make sure not to overcrowd the pan and don’t stir the mushrooms around.

5. Allow the first batch of mushrooms to brown nicely on one side, before stirring them lightly in the pan to finish their cooking. Set the cooked mushrooms aside in a bowl, and start over with another small batch of mushrooms, browning them nicely before setting them aside, until all the mushrooms are cooked.

6. Add the cooked onions, garlic, and fresh chopped herbs to the cooked mushrooms. Mix all the ingredients and set aside.

Assembly:

1. Layer the toasted bread with sliced Fontina cheese and heat in the toaster oven until just melted.

2. Spoon a layer of mushrooms over the melted cheese and top with the fried egg. Season with salt and pepper, then serve right away.

Recipe by Chef David Pardo de Ayala

Photographed by Floyd Jhocson of Studio 100

Try these umami-bursting mushroom dishes:

Mushroom and Parsley Appetizer

Truffle-Scented Cream of Two Mushrooms Soup

Mixed Mushroom Quiche

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