Mushrooms on toast makes for a great savoury breakfast, or — when cut into smaller pieces — an easy, delectable dinnertime appetizer. The absolute most important part of this recipe is sourcing delicious mushrooms. Chanterelles, oyster and shiitake are bursting with flavour…much more than the generic white version. We’re lucky to have so many grown in our BC backyard.
Yield: about 2 servings
150g or 1 heaping cup mushrooms (I use oysters from SPUD)
2 big garlic cloves
1/4 c. Italian parsley
1 tbsp. pine nuts
3 tbsp. extra virgin olive oil (I use Domenica Fiore)
1/2 tsp. Himalayan salt
2 pieces of bread, toasted (I use Glutenull’s Buckwheat version)
1. Preheat your oven to 350F and line a baking sheet with parchment paper.
2. On baking sheet, toss mushrooms with about good drizzle of olive oil, minced garlic and salt. Roast for about 25 minutes or until golden brown, tossing halfway through.
3. Transfer roasted mushrooms to a food processor and add parsley, 1 tbsp olive oil and salt. Blend together until you’re left with a coarsely chopped, very fragrant mixture.
4. Spread your mushroom mixture onto toast and garnish with chopped Italian parsley, coarse Himalayan salt, pine nuts and a drizzle of olive oil. If you’re feeling crazy, you could top your toast with a soft-poached egg.
5. Serve as is, or for appetizers, slice into rectangular soldier sticks.