Spicy Wild Mushrooms, Spruce Tips, Sourdough, Leaves
You simply can’t beat mushrooms on toast. It’s a classic tartine, no matter what time of the day. This dish is deceptively simple but can be easily elevated if you start with great ingredients.
We took a trip up the 99 to deliver some delicious hot sauce to our mates Tash & Ed at BReD, in Whistler. They gave us one of their beautiful seeded sourdough loaves (it was Joe’s birthday and they know the way to his heart). And on our way back we stopped off in Squamish to stretch the legs, catching Chef Nick Cassettari of Alta Bistro, for a quick forage.
Nick is an absolute wizard and when you visit Whistler, Alta Bistro has to be a must on your to-do list. He forages a lot of the ingredients they use in the kitchen so it’s great having a mate like him to show us some cool spots and what to look for (or what not to look for…). We ended up with a bag of spruce tips, a basket of oyster mushrooms and some licorice fern for reasons only Joe knows.
We made this rad marinade with our Cultured Chili Sauce to toss the seared mushrooms in. The rice vinegar really makes it pop and the combination of oils adds depth to compliment the nutty tones of the shrooms. You can use this ‘lil marinade recipe on whatever you want, it’s pretty versatile.
BReD are retailing our Cultured Chili Sauce so if you’re up that way get in touch with them to get your mitts on some.
Follow this link to get the BReD’s online shop: BReD
Please read how to make below.
Ingredients serves 2
- ½ pound of wild or cultivated mushrooms (we used wild oyster)
- a couple of slices of good bread
- leaves to garnish (we like nasturtium, arugula, spruce tips)
- 1 tablespoon of rice vinegar
- 2 tablespoons of Scratch Cultured Chili Sauce
- 2 tablespoons of olive oil
- 1 tablespoon of sesame oil
- cracked pepper & salt
- Great mushroom toast hinges on nicely seared mushrooms. Get your frying pan smokin’ hot with a touch of cooking oil (canola or olive is fine). Throw your mushrooms in, watch for nicely browned edges. Add of couple cracks of black pepper. PRO-TIP: Season after you’ve finished searing. Mushrooms tend to leach out a lot of water while cooking, adding salt will draw out further water so it is best to save that step for after.
- While your mushrooms are in the pan get some nice thick slices of sourdough bread under the grill. Drizzle a bit of olive oil and let that toast up nicely.
- Make your mushroom marinade by mixing all of the ingredients together. You can do this in a jar to keep any unused in the fridge for another time. Feel free to make this ahead of time.
- Toss those gloriously seared mushies in the marinade, serve on toast & garnish with leaves, a glug of olive oil and a crack of black pepper.
- Garnish with your spruce tips and/or any leaves you might have. We’re growing radishes and nasturtiums on our windowsill at the moment and they did just fine.
Simple is often way better. And remember, quality ingredients go a long way and often support local business people.