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Recipe for Toast with caramelized leek and fried mushrooms

Vegetable Kingdom_Caramelized Leek and Seared Mushroom Toast
Toast with Caramelized Leek and Seared Mushrooms // Photo Courtesy of Penguin Random House/Ed Anderson

mmushrooms are having a moment. Work the fungi into your diet with this tasty toast from Vegetable Rich: The Abundant World of Vegan Recipes by Bryant Terry.

How to make caramelized leek and fried mushrooms

(Makes 4 servings)

ingredients

Mustard-pine nut paste

3/4 cup pine nuts

1/4 cup extra virgin olive oil

2 1/2 tbsp. whole grain mustard

1 tsp. dark agave nectar

Fine sea salt and freshly ground white pepper

Toast

1 pound wild mushrooms, such as maitake, chestnut or chanterelle

2 tablespoons. extra virgin olive oil, plus some to iron on the bread

Kosher salt

1 cup chopped leeks (about 1 medium)

1 tbsp. chopped fresh thyme

4 thick slices of sourdough or other rustic bread

1 tbsp. chopped fresh tarragon

Flaky sea salt and freshly ground white pepper

Travel directions

Make the spread

Toast the pine nuts in a small skillet over medium heat, shaking the pan to cook evenly, until starting to turn golden brown, about 3 minutes. Grind the nuts with a mortar and pestle to a fine paste. Add the olive oil, mustard, agave, a pinch of salt, and a few turns of white pepper and stir well to combine. Put aside.

Make the toast

Clean the mushrooms. Remove any tough stems and, if using larger mushrooms, chop finely to ensure all pieces are fairly uniform in size.

In a cast iron skillet, heat 1 tablespoon olive oil over medium heat. When it starts to glisten, add the mushrooms and a good pinch of salt, being careful not to overcrowd the pan. Cook, stirring often and scraping the pan, until the moisture released by the mushrooms has completely evaporated and the mushrooms begin to brown, 7 to 10 minutes. Turn off the heat, place the mushrooms in a medium bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the leeks and cook until tender, about 5 minutes. Add the thyme and a pinch of salt and cook until the leeks are brown and fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.

Place an oven rack about 6 inches (15 cm) from the grill’s heating element and preheat the grill to the highest setting.

Place the bread on a baking tray and toast until golden brown. Flip the bread and cook the other side for about 30 seconds; take it out of the oven quickly so it doesn’t burn.

Before serving, place a slice of toast on each of the four plates and brush with olive oil. Spread the mustard-pinenut spread generously, spoon the leek mixture on top and spread the mushrooms evenly over it. Garnish each with a little bit of tarragon (just enough for a few hints of flavour), season with flake salt and a few turns of white pepper and enjoy.

Recipe reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed ​​Press, an imprint of Penguin Random House.


This story is from the 2022 edition of Health Guide. Read more stories here.

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