mixed mushrooms on toast

August 9, 2010

vegan toasts, Ruth Richardson, vgourmet

I’ve often mentioned that I like to combine recipes. This is the perfect example. We were invited to dinner at Andrew’s clients’ house – Charles and Salome. Salome somehow pulled off an awesome dinner after work on a Wednesday. One of her appetizers was a bed of arugula with sautéed mushrooms, toasted pine nuts, and some grated parmesan. Really tasty. I think Andrew almost licked the plate when it was finally all gone. Tonight I was looking through 200 Veggie Feasts, mentioned in the Pea, Potato, and Arugula Soup entry, and they had this really yummy looking Mixed Mushrooms on Toast. Kind of like Salome’s salad but without the pine nuts and on toasted sourdough bread. I decided I wanted to make it tonight but with the sautéed mushroom recipe I love from Lucy Waverman. Voila – 3 sources of inspiration coming together in 1 helluvanelegant dish. Here it is.


1 pound mixed mushrooms

3 tbsps olive oil

1 tsp chopped garlic

2 tbsps balsamic vinegar

1/2 cup veggie stock

2 tbsps Port

2 tbsps chopped parsley

salt and pepper




Pine nuts, toasted

Olive oil

Balsamic vinegar

salt and pepper

Trim mushrooms, removing stalks if you are using shiitake, and chop. Heat oil in a skillet over high heat. Add garlic and mushroom and saute until beginning to lose their juices, about 3 to 5 minutes. Add balsamic, and stock and bring to boil. Reduce until liquid practically disappears and then add Port. Saute 1 minute longer, sprinkle with salt and pepper and parsley.

Meanwhile toast chunky slices of baguette, then arrange on serving plates. Drizzle the toast with olive oil. Top the toast with equal amounts of arugula leaves and mushrooms. Sprinkle with toasted pine nuts. Drizzle with a little more olive oil and balsamic vinegar, salt and pepper. Serve immediately.


February 27, 2010

One of my vegan pet peeves, just to reiterate what I said in Recipes books I like, is that I don’t love recipes that try to mimic meat and fish with lots of rice cheese and tofu chicken and fake bacon. Why? If you aren’t going to eat the stuff, don’t pretend to eat the stuff. This is one exception. I used to love a BLT with really smokey, salty bacon so I’ve made up a vegan version that totally hits the spot when you are in the mood.

Here’s how I build it:

Toast two pieces of really nice multigrain bread (baguette also works well)

Spread veganaise on one piece

Spread some left-over Romesco Sauce from the Potato Chickpea Stew with Picada and Romesco Sauce on the other piece

Build some layers of Smoky Tofu Bacon (I get mine from the Big Carrot in Toronto which in turn comes from Ying Ying Soy Food), arugula or other greens, sliced tomatoes

Sprinkle with a little sea salt and pepper

Close it up between your two pieces of toast and serve with some sauerkraut on the side. Now that’s a really good lunch.