Wild Mushroom Tartine

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg
(50 g)

Dried Morel Mushrooms

1 cup

Chopped Cremini Mushrooms

4 slices

Multigrain Bread

I used Stonemill Sprouted 3 Grain Bread

1/4 cup

Olive Oil

for the bread

1/2 tsp

Sea Salt

1/2 tsp

Ground Black Pepper

2 Tbsp

Extra-Virgin Olive Oil

for sautéing

3 Tbsp

Balsamic Vinegar

2 Tbsp

Tamari Soy Sauce

up to 3 Tbsp

2 Tbsp

Maple Syrup

to taste

Crumbled Feta Cheese

for garnish

to taste

Chopped Fresh Parsley

for garnish

Cooking Instructions

HIDE IMAGES

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 (1/4 cup) 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 Mushrooms (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!