ingredients:
- 1 pound of lion’s mane mushroom
- 1 clove of garlic
- 80 grams of butter
- 200 grams of ricotta cheese
- 100 ml olive oil
- 80 ml of red wine vinegar
- 10 grams of salt
- 2 slices of sourdough
- 2 soft boiled eggs
- sorrel or arugula
Preparation:
- Step 1:
Cook the eggs in boiling water for 4 minutes and then chill the eggs. Break apart the lions mane mushroom into chunks and sauté in butter on medium heat. - Step 2:
Once the mushrooms are golden brown add 1 glove of finely chopped garlic. Once the garlic becomes translucent, deglaze with red wine vinegar. Turn off the heat and incorporate olive oil. - Step 3:
Grill sourdough bread on both sides. - Step 4:
Season the ricotta cheese with salt. - Step 5:
Assemble by spreading the ricotta cheese on the grilled sourdough, layer the warm pickled mushrooms on top and add your soft boiled eggs. - Step 6:
Garnish with sorrel leaves or arugula.
RECIPE TIPS:
Substitute the cinnamon cap mushroom in place of the lions mane to change up or add other unique flavours.
Lion_s-Mane-Mushrooms-on-Toast-02-Ingredients
Lion_s-Mane-Mushrooms-on-Toast-03-Step01
Lion_s-Mane-Mushrooms-on-Toast-04-Step02
Lion_s-Mane-Mushrooms-on-Toast-05-Step03
Lion_s-Mane-Mushrooms-on-Toast-06-Step04
Lion_s-Mane-Mushrooms-on-Toast-07-Step05
Lion_s-Mane-Mushrooms-on-Toast-08-Step06
Lion_s-Mane-Mushrooms-on-Toast-09-Tips
Lion_s-Mane-Mushrooms-on-Toast-10-Barrington-Steakhouse-Oyster-Bar