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.

Mushrooms:

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

Toasts:

Baguette

Arugula

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.

This recipe is from the Tassajara cookbook. I made it last night – Friday night, after a long week, it was getting late, didn’t have a tonne of motivation, wondered about pulling some shriveled left-overs out of the fridge, but instead I dug in, bucked up, and pulled out the necessary ingredients for this veggie Thai red curry. I’m so glad I did. It was quick. It was easy. It was yummy. Andrew’s reaction? “It’s kind of hard bothering to eat meat when you’ve got food like this. And kind of hard to justify going out for Thai food. That was ridiculously good.” I made one batch since I hadn’t made it before and, post-dinner, we concluded that I should have doubled or tripled it.

Since it was the end of the week and I hadn’t refreshed the supplies for a couple of days, I didn’t have exactly the “right” ingredients so I made some substitutions – tomatoes for red pepper, sugar snap peas for beans, shitake mushrooms for crimini. It worked beautifully so my guess is that you could probably throw in any veggies and it would be awesome. This one’s a keeper for sure.

1 small head of cauliflower, cut into florets

1 cup green beans, stems removed and cut into 2-inch pieces

1 tbsp olive oil

1 cup crimini mushrooms, ends trimmed

1 14-oz can coconut milk

1 – 2 tbsps Thai red curry paste

2 tbsps brown sugar

2 tbsps tamari

1 small sweet red pepper, cored, seeded, and cut into slivers

20 – 30 fresh Thai basil leaves, whole

In a pot of boiling salted water, blanch the cauliflower to al dente, about 4 minutes. Rinse under cold water to stop the cooking. In the same pot of water, repeat with the green beans; set aside. In a saute pan, add the oil and cook the mushrooms until they’re browned and have released some juices; set aside.

In a wide saucepan, add the coconut milk,  sugar, and tamari. Add the curry paste – start with a small amount of curry paste and then taste for spiciness. Add more as desired. Add the cauliflower, green beans, mushrooms, red pepper, and half the basil. Simmer for 10 minutes. Garnish with remaining basil and serve with rice.