Multigrain Miso Mushroom & White Bean Tartine

It’s safe to say we’ve got a thing for mushrooms, especially when they’re sautéed with white miso paste and fresh thyme and piled high on our Sourdough Multigrain Rye. Slather a slice with white bean spread and serve it open-faced style for a simple, satisfying and oh-so-delicious lunch.

Preparation time 15 min
Total Time 20 min
Servings 4 Servings

Made with Authentic Sourdough Rye Multigrain Bread


  • 4 slices, Stonemill® Bakehouse Sourdough Multigrain Rye bread, toasted
  • 4 tablespoons (60ml) olive oil
  • 3/4 lb (about 4 cups) fresh mushrooms, cleaned & sliced
  • 1 1/2 tablespoon (20ml)white miso paste
  • 1 tablespoon (15ml) sherry vinegar
  • 1/2 teaspoon fresh thyme, chopped
  • 1/4 teaspoon black pepper
  • 1/2 cup (110g) white bean dip or spread
  • additional olive oil drizzle (if desired)


  1. In a large skillet, heat the olive oil over medium heat until it begins to shimmer.
  2. Add mushrooms to the pan and cook, stirring occasionally until soft and deeper in colour, approximately 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Gently toast the slices of Stonemill Bakehouse Sourdough Multigrain Rye bread until lightly golden brown.
  7. Spread a thick layer of the white bean dip on each slice (approximately 2 tablespoons) and top with 1/4 of the warm mushroom mixture. Repeat with remaining slices.
  8. Top each tartine with a drizzle of olive oil and serve.