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Stonemill Bakehouse Multigrain Miso Mushroom & White Bean Tartine

Multigrain Miso Mushroom & White Bean Tartine

Serves: 4

Prep Time: 15 minutes

Ready In: 20 minutes

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

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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.

Featured Bread: