Miso Mushroom & White Bean Tartine

What You'll Need:

• 4 tablespoons olive oil
• ¾ pound fresh mushrooms, cleaned & sliced (about 4 cups)
• 1 ½ tablespoons white miso paste
• 1 tablespoon sherry vinegar
• ½ teaspoon fresh thyme, chopped
• ¼ teaspoon black pepper
• ½ cup white bean dip or spread
• 4 slices, Stonemill Bakehouse Sourdough Multigrain Rye bread, toasted
• Additional olive oil

What You'll Need To Do:

• In a large skillet, heat the olive oil over medium heat until it begins to shimmer.
• Add mushrooms to the pan and cook, stirring occasionally until soft and deeper in colour, approximately 5 minutes.
• Add the miso paste, the sherry vinegar and a splash of water (about 2 tablespoons) to the pan and stir well, allowing the miso paste to dissolve into the liquid and coat the mushrooms.
• Lower the heat to medium-low and simmer gently, completely cooking the mushrooms and reducing the miso liquid to a glaze. Allow to cook for an additional 4-5 minutes.
• Add the fresh thyme and pepper to the mushroom mixture and remove from heat. Allow to rest while you prepare the rest of the sandwich.
• Gently toast the slices of Stonemill Bakehouse Sourdough Multigrain Rye bread until lightly golden brown.
• Spread a thick layer of the white bean dip on each slice (approximately 2 tablespoons) and top with ¼ of the warm mushroom mixture. Repeat with remaining slices.
• Top each tartine with a drizzle of olive oil and serve.