Braised Mushrooms on Sourdough Toast

Ingredients

• 1 slice Upgrain Rye Sourdough
• 200g mixed Mushrooms (shiitake, oyster, cremini)
• 2 cloves Garlic, minced
• 1 Shallot, thinly sliced
• 1 tbsp Miso paste or Soy Sauce
• 1 tbsp Butter or Olive Oil
• 2 tsp Balsamic Vinegar or Mirin
• 1 tbsp Crème Fraîche or Ricotta
• Thyme or Rosemary, for garnish
• Flavor’s Confit Garlic Oil, for garnish 
  

Instructions

1. Sauté shallots and garlic in olive oil until fragrant.
2. Add mushrooms, cook on high heat until golden and tender.
3. Add miso/soy sauce and balsamic/mirin to glaze the mushrooms.
4. Spread crème fraîche/ricotta on toast.
5. Pile on the mushrooms, finish with thyme and flaky salt.