Mushroom Tartine (vegan) Recipe

Time30m

Serves2

Sauteed Local Mushroom & Melted Leek, served over toasted ONB Sesame Sourdough, Miso-Cashew Cream & Smoked Shoyu Emulsion, topped with Micro Greens

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Ingredients

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1
Prepare Miso-Cashew Cream
Soak the raw cashews in water for at least 2 hours. Drain and rinse them, then blend with white miso paste, lemon juice, and water until smooth and creamy. Set aside.
2
Make Smoked Shoyu Emulsion
In a small bowl, whisk together smoked soy sauce, olive oil, and maple syrup until well combined. Set aside.
3
Sauté Mushrooms and Leeks
In a skillet over medium heat, add a splash of oil, then sauté the chopped leeks until soft. Add the sliced mushrooms and cook until they are browned and tender. Season with salt and pepper to taste.
4
Toast the Bread
Toast the ONB sesame sourdough slices until golden brown and crispy.
5
Assemble Tartine
Spread a generous amount of miso-cashew cream on each slice of toasted sourdough. Top with the sautéed mushrooms and leeks, drizzle with smoked shoyu emulsion, and finish with a handful of micro greens.