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Wild Mushroom Tartine

The earthiness of the mushrooms, the saltiness of the tamari, the sweetness of the maple syrup - this tartine is absolute drool-worthy perfection.
Sep 13, 2021 | Joy McCarthy

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.

Mushroom Tartine

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!

Mushrooms on a pan

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: 

  • It is traditionally prepared and naturally fermented which allows the flavour to develop over time creating flavourful and wholesome bread.
  • It is a great source of iron and fibre.
  • It tastes delicious toasted or fresh! But for this recipe, we are toasting it!

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Mushrooms on a pan with a loaf of bread

Here's the recipe...

Mains & Sides
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Ingredients
  • 1 pkg (50g) wild dried mushrooms
  • 1 cup cremini mushrooms, chopped
  • 4 slices Stonemill Sprouted 3 Grain Bread
  • 4 tbsp olive oil (for the bread)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp extra-virgin olive oil (for sauting)
  • 3 tbsp balsamic vinegar
  • 2-3 tbsp tamari sauce
  • 2 tbsp maple syrup
  • Garnish: Feta cheese, crumbled, parsley
Instructions
  1. Preheat oven to 375F. Place 4 slices of bread onto a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. 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 afterwards.
  2. Place dried mushrooms in a bowl and pour hot water over top. Let mushrooms hydrate for 10 minutes. Remove mushrooms from water and keep stock for a soup, if you like.
  3. Heat olive oil on medium in a large frying pan. Add cremini mushrooms and saute for a few minutes. Next add re-hydrated wild mushrooms. If pan is getting dry, add more olive oil or a splash of water.
  4. Next add balsamic vinegar, tamari and maple syrup and cook for a few more minutes until mushrooms are tender but not soggy.
  5. Spoon a generous amount of the mushroom mixture equally onto each slice of toasted bread. Top with feta and herbs to each piece. If you have any leftover mushroom mixture - LUCKY YOU! :)
  6. Enjoy right away.

Notes

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! 

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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!

Joy

PS. This post is sponsored by Stonemill Bakehouse but all opinions are my own. :)

4 Comments
Lilien   •   September 14, 2021

Hi Joy, I am allergic to maple syrup, what may i use as a substitute? In cooking and baking?

Reply
Joy McCarthy   •   September 16, 2021

Melissa   •   September 17, 2021

Hi Joy, what would you suggest as a good gluten-free bread option? Also, where can I find dried wild mushrooms? Thank you!

Reply
Joy McCarthy   •   September 17, 2021

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