5 – 6 cups (about 500 g / 1 lb)mushrooms(we used cremini/baby portobellos, but use what you like), sliced
2Tbspextra virgin olive oil
to tastecoarse salt
1cupleek(about 1 medium sized leek), finely chopped
2sprigsfresh thyme, minced
to tastesea salt
to tasteground pepper
to tastehummus
to tastespicy brown mustard or Dijon
To Garnish
1Tbspfresh tarragon, chopped
1handfularugula(or sprouts, baby spinach, or spring greens (optional))
Instructions
Slice your leek in half lengthwise and rinse well to remove any sand or grit before chopping. Clean and slice your mushrooms and set aside.
In a non-stick pan, warm 1 tablespoon of the olive oil over medium heat. Once hot, add in the chopped mushrooms and a generous pinch of salt.
Cook, stirring often, until the liquid released by the mushrooms has fully evaporated and the mushrooms start to brown. Don’t leave any of the flavour behind—scrape the bottom of the pan as you stir. This will take about 5 – 7 minutes. Then, transfer the mushrooms to a bowl, and set aside.
Adjust the heat to medium-low and add the leek to the same pan. Cook until softened, about 3 – 5 minutes. Add the thyme sprigs and a pinch of salt and cook until the leek smells fragrant, about 2 – 3 minutes.
Remove the thyme sprigs and add the mushrooms back into the pan. Sauté for 1 – 2 minutes until mixture is combined. Set aside.
Toast your Silver Hills Bakery Little Big Bread.
Arrange the toast on a plate and spread a layer of hummus on each slice. Add the mushroom leek mixture on top and squeeze your desired mustard (either spicy brown or Dijon) on top. (If you’re using mustard that’s too thick to squeeze or came in a jar, spread mustard with hummus before adding sautéed mushrooms and leeks).
Garnish with fresh tarragon or arugula (or sprouts or greens of your choice), sea salt and pepper. Dig in!
Tips
- If you’re strapped for time most weekday mornings, make a batch of sautéed mushrooms ahead of time and keep them in your fridge for 3 – 5 days.Reheat the mushrooms for a few seconds while you wait for the toaster to pop for a quick and healthy breakfast in 5 minutes or less.- No fresh herbs on hand? Use dried! Swap 1 teaspoon dried thyme and 1 teaspoon of dried tarragon instead of the fresh herbs listed above. (If using dried tarragon, add with the thyme in step 4, and choose arugula, sprouts, or another fresh green as your garnish).- Feel free to season with your heart—use your favourite combination of fresh or dried herbs to pair with mushrooms!