Mushroom Toast
This is served at Café Makai and delivers a big hit of umami due to its double mushroom usage. A paté-like mixture (made from the cooked stems and trimmings of mushrooms) is spread on toast, then topp...
David Speegle of Cheekee Greens and Cafe Makai makes this "compote" and uses it thousands of ways. We agree and will, too.
Ingredients
- 3 tablespoons canola oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 cups oyster or shiitake mushrooms, torn
- 1 small apple, chopped
- 1/2 cup apple cider
- salt and pepper
Preparation
1. Heat oil in pan, add onion, and cook 10 minutes or until charred. Scoot to side of pan, add mushrooms and garlic, and sauté 5 minutes. Push to side and add apples. Cook until apples are browned. Deglaze with apple cider until nicely browned.
2. Serve with steak, chicken, pizza, cheese, or anything, really.
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