Calling all mushroom lovers! Your day is about to get very joyous because this easy 10-minute side dish or main event (perfect for breakfast with an egg on top) is smashingly delicious and totally unforgettable.
The earthiness of the mushrooms, the saltiness of the tamari, the sweetness of the maple syrup - it's absolute drool-worthy perfection.
This Wild Mushroom Tartine is packed with immune-supportive mushrooms - both fresh and dried. It's super easy and convenient to use dried mushrooms because they never go bad (well, they can get stale) and they are a wonderful staple to keep in your kitchen cabinet. Just add water to hydrate them and voila - add them to your dish! It's also much easier to find wild mushrooms in their dried form than fresh ones. Alternatively, you can just keep it simple and use all cremini or white button mushrooms but it's not quite as exciting!
It's not just about the mushrooms though - it's also about the bread. I used fermented sourdough Stonemill Sprouted 3 Grains for this wild mushroom tartine which I love because there's nothing artificial in this bread plus:
Here's the recipe...
Serves 2 as a main or 4 as a side dish.
This is a dish you'll want to make and eat right away because it's best served hot. It is incredibly flavourful, you're gonna love it!! Serve it for breakfast with a poached egg on top.
If you want to keep this recipe vegan, you could use cashew cheese instead of goat feta for the topping. It will be equally delicious! But adding some fat in the form of cheese perfectly balances out the acidity from the tamari and balsamic. Now I need to go make some of this all over again because writing up this post has made me very hungry!
If you've got leftovers, you can refrigerate for a day but it's really best eaten hot. However, it's so yummy something tells me you will have no leftovers!
If you've got dried wild mushrooms leftover I highly recommend you make this Wild Mushroom Soup. It is hearty, creamy and fulfilling.
Wishing you joyous health!
PS. This post is sponsored by Stonemill Bakehouse but all opinions are my own. :)