Mixed mushrooms on sourdough toast with a side of organic tomato salad

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·@carolynstahl·
0.000 HBD
Mixed mushrooms on sourdough toast with a side of organic tomato salad
![DSC_5459.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23yJQq2y1F7kppUu2UtcZwEssiQ3txsZVmXdPwdZfhWihT5Rbvn6txV2EXovK5qZK6zFY.jpg)
***
Hello friends of Hive.

It's a break from a long heatwave here in Montreal Canada. I don't have a problem with tropical like weather, but everyone else seems to suffer somehow.

The only thing about the extreme heat, is that I don't feel much like the usual batch cooking that I do. I usually like to put things in the freezer for workdays. 

This week I took a break during the heatwave, to make lighter food that doesn't require long cooking.


I knew of a little market that comes once a week. There are several but I've never been to this one. It's a couple of metro stops away, so I rode down to see what they had.

**Lion's mane**
![DSC_5350.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xL2njQsfghYxb6M6wq3tFMQfKx3GKTEKYT2nPDjkPZSXLuHBH8ZWjsQmL779WbHqnPJ.jpg)
***


Fortunately there was the mushroom vendor. This gets me as excited, as those who stumble upon mushrooms while foraging. I forage at the market.

He had my favourite which are the Lion's mane, only this time they looked different than the ones I usually buy. They normally look like a fluffy cauliflower. However these were shaggy, a bit like like coral. The vendor told me it was at a different stage of development. 

**Oyster**
![DSC_5344.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xLBXRKJFxsKmLYt6QgqXLK9PmgVpqdcRneZKrgFjNMrGBVPERt1vd8Vf9RXMTST1Pwa.jpg)

I also purchased oyster mushrooms which are quite common but I love them. These are mushrooms that I prefer over the common button.

The vendor still had Chanterelles which surprised me. I thought the season was finished. They are the most costly it seems.  I got a smaller amount of those.
**Chanterelles**
![DSC_5343.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wXJ6CQedWwJqNwfaHg4iEEGH9X9su43xVxQ9P95tF7URRdHQh7MwT1rneB2g1Qm7iEZ.jpg)

For the preparation of the mushrooms, I tore pieces off the lions mane instead of cutting them with a knife. 

*I had recently seen a video where a top chef critiqued negatively, another for tearing mushrooms instead of cutting. They were being torn for a vegan dish. I agree with the chef that tore the mushrooms. It makes it less uniform and resembles something meaty.* 

![DSC_5367.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wMkufpVPNfcYD2FAJ45wDF4ASQGcVtqiKYywuNvS3nhR2Ta792sgw6tVoCgWWrCN8h3.jpg)
***
The oyster mushrooms received the same treatment.  Chanterelles are small so I left them whole.

![DSC_5371.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23vsYjmYRLjn43B6pfXWQDHXNfNdtGX5a25Ty4JcjekNPnZpmhnPpoBm484fbg9mRfbTQ.jpg)
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These mushrooms are very deep in flavor. I chose not to over spice or season them to let the mushrooms shine. Of course I can't live without onion and garlic. 

![DSC_5378.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23zSE8ZJ8sqDZQMSt9FRXNbwpaFT79djgCTxVsLB7JGb1wWSszn3nHUYCdR7BBUdbpN3L.jpg)

***
I chose to add some herbs that I picked from a little public garden a few steps from my apartment. 

***

![DSC_5479.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wgS5F2VXKdpBivh4g8yWDuLZioJ4Mg83RnQe5AEfAt9dYsUdvYqtvAMk4f2bjnCYiRA.jpg)

***
There is what I think is oregano but it's not labelled. I know there are different varieties. This is mild but fragrant. Perhaps it's not even oregano but it's delicious.


**Oregano?**
![DSC_5379.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/241tjSFQiUB52PA2LMZGEhZnrANVUBB3MiKHZNHY7SxtPS7gPNoJYsSoPBmR9ZueyWbGE.jpg)

Another herb that is not labelled there, growing abundantly, seems to be thyme, but perhaps it's another type of oregano. I thought I knew my herbs. However I am really not sure. These are a wonderful addition to a mushroom dish.

**Thyme?**
![DSC_5383.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23uFgpCKUEHu8eFKyohy5bUhp6VG7rbvTKN7szZoBtNgGWUu9pxD5KLHibD3Rx6FQngDy.jpg)



One herb that I pick, and I know exactly what it is, is purple basil. There is the regular sweet basil as well. Other people are getting most of it. 


![DSC_5516.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wqkoBDR4ePwnP8x3LUotut3iUMUVwCKJ8c1y4iwU6KRgNLQt3z2JC9NvjwFrSetWfwz.jpg)

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Many are not sure about the purple one here downtown. It's not very common and never seen in a grocery store. Much of it is left. It has a stronger and less sweet taste than common basil, but really delicious.

**Purple basil**
![DSC_5380.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23zSE8XeV9nTwM7SM6PxFkVVkKiQWPnX8L1HBYaqZ3pmF4spN5vZVGVkQ9F9hLi2BDeEp.jpg)
***

I wasn't sure when I purchased the mushrooms what I would do with them. At the market there was a vendor selling beautiful breads. I couldn't resist a nice loaf of sourdough. 

With the bread and the mushrooms, it became clear to me that I would make a simple saute of these mushrooms and put them on toast. 

![DSC_5378.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23zSE8ZJ8sqDZQMSt9FRXNbwpaFT79djgCTxVsLB7JGb1wWSszn3nHUYCdR7BBUdbpN3L.jpg)
***
Yes the ingredients are simple and few, but I wanted the flavours from these mushrooms to be celebrated without too much interference.

**Exotic mushrooms on sourdough toast** 
200g. lions mane mushrooms
200g oyster mushrooms
100g chanterelle mushrooms
75g onion
20g garlic
2 sprigs fresh thyme 
2 sprigs fresh basil
fresh 2 sprigs oregano
3 tablespoons olive oil
2 tablespoons vegan butter
1/2 cup wine (optional)
2 tablespoons balsamic vinegar
salt and pepper to taste





![DSC_5374.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wCLX6woaCCezxg6jpBGYQd6nTM7NwQtSQeiEFr8zUtt23VzfPGwApDLGumybKJjLFVo.jpg)
***
I would have used shallots if I had them, but red onion and garlic would be satisfactory.

![DSC_5396.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xf2ifgQEAfMPMsXNPBDDRowLKfdcQbFVZzQHi1QBu3UpaDxqRhuvGjsGMPhd7vTFBwW.jpg)

***
As  usual I saute the onions first to a translucent state, then add the garlic.

I had the heat on medium high and used olive oil and vegan butter.

![DSC_5404.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23u6DqfJZbJrZRqB2476VGG2cearAUq647wt3YsAfeuCgMpmdxUL5QgoFvTd9JTMxcpPr.jpg)
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I chose to add the oyster mushrooms first because of their firm stems.

![DSC_5406.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wCJABQzebMm5mZTmxgAz225rEFiQvaJysuadoSbaRtZ8tN1hDbKLZ1HrBNL75VT2Zab.jpg)
***
After they rendered down a bit, I added the lion's mane.

![DSC_5408.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xpF8nLto9EPmmcqMxDnEhwp4k4n7VXXF7fFejX6mmMvnxA1GPTkB3grDLK32drbkm6V.jpg)

***
Shortly after, the chanterelles were added.

![DSC_5415.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23viCUJHfUWFiSg11bmGu7kjiFf28TAbqoVzr1x3bnR7QHqJcFV7CaUxqbaZDLWAjzXPW.jpg)
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Half the herbs were added near the beginning. The other half near the end. I feel like any herbs would be good for this. However, the ones I chose were fresh and available, so why not?

![DSC_5417.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23vi4KKfcb7e39FP9C2o8oUMQNjmTD4kBtP9WPZqHLoa3iksQ5aWXzRBU5AC4xjxHSbUA.jpg)
***
They were left  in the pan on medium low, until all of the liquid had evaporated. I was left with a nice flavourful bowl of meaty mushrooms.

![DSC_5427.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xVXpujGYtiAP7X8L4numAk1xp1ibgvZnjA6ZgbDRSTaftSCTrnJgp6atpPQTAPxyvog.jpg)
***
I know it's more satisfying to bake your own bread, but not this time. I am too sore from work, to knead dough. My fingers arms and shoulders need a rest. At work I'm grabbing heavy plates from a higher shelf, for hours each day. Baking my own bread will have to wait. 




![DSC_5425.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23uR3C3b7XDoxeMTsyUP8oYrppzJ73gfyhLC6SsKzH53yYE1cB4nd1hf2LRDbt56r5mkh.jpg)
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This particular sourdough was fresh and perfect.

![DSC_5433.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23w2mLReHasB7uqULMwEJeL7GyKjoBU5sbeYhhu3xgF43FqWwtCZzh9zcQRUGHQzKnKKM.jpg)
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There was no need for anything to be added to the bread, such as butter or sauce. I did give a few drops of balsamic glaze and some extra pepper.

![DSC_5438.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xevn5fwv55E32sWyFrmozH5upX5MPgaCQEVd1YPzaXmc1L2vmtXZ118VQ6Dru1nviTf.jpg)
***
The tomato salad was an after thought. At the market I purchased the most beautiful organic and locally grown tomatoes which I had sliced for a sandwich addition. I chose to have them as a salad since they had so much flavour. 
You could say this is like a "Caprese" salad, without the cheese, but *don't tell an Italian that I said that.*


![DSC_5444.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23xVMDqwaaKhSeqjozqPtWxVtkfsehRP32pHQEfBokZbEBB7PprwxXfxVUd1P4AM5k4t8.jpg)
***
This was a quick no brainer. 

**Tomato salad**
2 large tomatoes
2 tablespoons olive oil
2 tablespoons balsamic vinegar or other vinegar
1/4 red onion sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Salt and pepper to taste
Drizzle, sprinkle everything on top and done.

I happened to have some olives that I threw on for added fun. 




![DSC_5456.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/2432QHZhi4HRS7bfhDDeDKCAfBKAYSn9u1yj8p7kXP4dGQayZmQ93gJwUGSsiz4pk5Gcx.jpg)
***
With the rest of the bread we also had some tomato on toast, which was a favourite of mine as a child, My dad had a garden with the best tomatoes. I ate quite a bit of tomato toasts.

![DSC_5465.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23yTqWVfex5soFZDPnsbfysChVf9km8dsaXZciYCadj5q6X8EcNepPHgCXyP7VqJEpQsC.jpg)
***
Even though the mushrooms did shrink down, there was enough for around four people, but there's only two of us so we had leftovers for the next day.

![DSC_5472.jpg](https://files.peakd.com/file/peakd-hive/carolynstahl/23wqtxRtaypAB3HFGK14Z95KP6Y3HivXve3iS3txMyiRXPbJoxmK3XW8R6ZH1uqiey5c3.jpg)
***
Thanks for dropping by and have a nice day.

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*Photos taken with a Nikon D 7500*
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