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.

garlic smashed potatoes

April 17, 2010

Lucy Waverman, God love her, did a piece in the Globe and Mail right before the winter holidays on how to cook a vegan Christmas feast! One component of that feast was garlic mashed potatoes which, in our house, we call smashed potatoes. They’re good. Love ’em. And don’t miss the cream or milk at all. I made one addition, the rosemary, which I really like if the rest of the meal calls for that earthy, pungent compliment.

3 pounds potatoes, peeled and cut into chunks

2 heads of garlic, skinned, root end trimmed

spring or two of rosemary in cheesecloth (bouquet garni style)

1/3 cup olive oil

3/4 to 1 cup potato cooking water

sea salt and freshly ground pepper

Separate garlic cloves and place in a pot of cold salted water along with potatoes and rosemary bouquet garni. Bring to a boil and boil until potatoes and garlic cloves are tender when pierced with a fork. Remove rosemary. Drain and reserve potato cooking water separately.

Mash together potatoes and garlic. Add olive oil and beat until combined. Add enough potato cooking water to reach a soft creamy consistency. Season well with sea salt and pepper to taste.