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Breakfast
Wild Mushroom Tartine
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Recipe

12 INGREDIENTS • 9 STEPS • 40MINS

Wild Mushroom Tartine

4
1 rating
The earthiness of the mushrooms, the saltiness of the tamari, the sweetness of the maple syrup - this tartine is absolute drool-worthy perfection.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
The earthiness of the mushrooms, the saltiness of the tamari, the sweetness of the maple syrup - this tartine is absolute drool-worthy perfection.
40MINS
Total Time
$2.86
Cost Per Serving
Ingredients
Servings
2
US / Metric
Dried Morel Mushrooms
1 pckg
(50 g)
Dried Morel Mushrooms
Cremini Mushroom
1 cup
Chopped Cremini Mushroom
Multigrain Bread
4 slices
Multigrain Bread
I used Stonemill Sprouted 3 Grain Bread
Olive Oil
1/4 cup
Olive Oil
for the bread
Sea Salt
1/2 tsp
Sea Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
for sautéing
Balsamic Vinegar
3 Tbsp
Balsamic Vinegar
Tamari Soy Sauce
2 Tbsp
Tamari Soy Sauce
up to 3 Tbsp
Maple Syrup
2 Tbsp
Maple Syrup
Crumbled Feta Cheese
to taste
Crumbled Feta Cheese
for garnish
Fresh Parsley
to taste
Chopped Fresh Parsley
for garnish
Nutrition Per Serving
VIEW ALL
Calories
451
Fat
41.0 g
Protein
3.4 g
Carbs
20.2 g
Add to plan
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Wild Mushroom Tartine
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Serves 2 as a main or 4 as a side dish.
Cooking InstructionsHide 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 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 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 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 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 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 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 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!
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!
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Tags
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Breakfast
Brunch
Shellfish-Free
Mushrooms
French
Vegetarian
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