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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
Ingredients
- 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)
Directions
- 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 1/4 of the warm mushroom mixture. Repeat with remaining slices.
- Top each tartine with a drizzle of olive oil and serve.
