Preheat oven to 375 degrees F (190 degrees C).
Multigrain Bread (4 slices)
onto a baking sheet. Drizzle with
Olive Oil (1/4 cup)
and sprinkle with
Sea Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
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.
Dried Morel Mushrooms (1 pckg)
in a bowl and pour hot water over top. Let mushrooms hydrate for 10 minutes.
Remove mushrooms from the water and keep the stock for a soup, if you like.
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.
Next, add re-hydrated wild mushrooms. If the pan starts getting dry, add more olive oil or a splash of water.
Balsamic Vinegar (3 Tbsp)
Tamari Soy Sauce (2 Tbsp)
Maple Syrup (2 Tbsp)
and cook for a few more minutes until mushrooms are tender but not soggy.
Spoon a generous amount of the mushroom mixture equally onto each slice of toasted bread. Top with
Crumbled Feta Cheese (to taste)
Fresh Parsley (to taste)
to each piece. Best served hot so enjoy right away!