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Oyster Mushroom Tartine
Preparation
10 min
Total
30 min
1 - 2
serving
Ingredients
- 2 Slices of Villaggio Artesano® Original White Bread
- 2 Cups (500g) Oysters Mushrooms
- 2 Tbsp (30g) Butter
- 1 Clove Garlic – Pressed or Minced
- 1/2 Cup (125mL) White Wine
- 1 Tsp (5g) Thyme
- 1 Tsp (5g) Rosemary
- 1 Tbsp (15g) Parsley
- 1 Cup (250g) Pea Shoots
White Bean Dip
- 1 Cup (250g) White Beans
- 1/4 Cup (60mL) Olive Oil
- 1 Clove Garlic – Pressed or Minced
- 2 Tbsp (30g) Tahini
- Salt and Pepper, to taste
Directions
- Prepare white bean dip by processing all ingredients together until smooth. Season with Salt and Pepper, (to taste) and set aside.
- Clean and cut (or tear) the oyster mushrooms into evenly sized pieces.
- Melt the butter in a skillet, over medium-high heat.
- Spread the mushrooms out in a single layer and sauté them, undisturbed, for about 3-5 mins. until they start to brown.
- Turn the heat down to medium.
- Add in garlic and continue to cook for another 5-10 mins until browned all over.
- Pour in white wine, reduce the heat to low, and allow this to cook for another 10 minutes or so, undisturbed.
- Stir in the chopped herbs and continue to cook for an additional minute or so.
- Toast 2 slices of bread.
- Spread evenly with the white bean dip, layer generously with oyster mushrooms, and top with the pea shoots.
