February 10, 2020
Cooking the stems and roasting the tops bring out a wonderful textural contrast with the toast. This toast can be enjoyed for breakfast, lunch or dinner.
2 to 3 thick slices sourdough bread
3 tablespoons ghee, divided
1/2 teaspoon cumin seeds
1/2 cup sliced red onions
1 cup wild mushrooms (such as oyster, maitake, or morels)
1/2 small serrano pepper sliced (optional)
Pinch of sea salt
2 tablespoons of crumbled goat cheese
Pomegranate seeds for garnish
Parsley or cilantro leaves for garnish
Preheat the oven to 325°F and toast the sour dough for 2 to 3 minutes. Set aside.
In a frying pan, heat 2 tablespoons of ghee and pop the cumin seeds. Within seconds add the sliced onions and sauté on high heat.
Thinly slice the stems of the mushrooms and add them to the onions along with the sliced serrano peppers and salt. Sauté until onions and mushrooms have a golden brown color and all the liquid has been absorbed.
Slice the heads of the mushrooms into large chunks and toss with the remaining tablespoon of ghee and add additional pinches of salt to marinate.
On the toasted sourdough, crumble the goat cheese and spread the onion mushroom mixture. Top with marinated mushroom heads and place in the oven for 5 to 7 minutes. The toast should be crisp, cheese hot and melted, the mushroom heads cooked through yet holding their shape.
To serve, garnish with pomegranate seeds and parsley or cilantro leaves.
This recipe also tastes good with button or portabella mushrooms.
Replace chevre with sharp cheddar or parmesan.
For a plant based version, omit the cheese and a nut butter can be added for flavor.
If omitting serrano, add a teaspoon of freshly ground black pepper
Replace red onions with scallions or other onions
December 02, 2022