Mushroom Toasts with Porcini Mayonnaise
Breakfast and BrunchBudget RecipesIsabelle's RecipesMain DishesMushroomsOpen-Faced SandwichesSandwichesSpring RecipesTADA! Flyer recipes
Ингредиенты
- 2 packages (14 g each) dried porcini or bolete mushrooms, finely chopped
- 1/2 cup (125 ml) warm water
- 1/3 cup (75 ml) mayonnaise
- 1/2 tsp (2.5 ml) lemon juice
- 1/2 lb (225 g) white mushrooms, sliced
- 5 oz (140 g) white or brown shimeji mushrooms, stems trimmed (see note)
- 1 garlic clove, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tbsp chives, finely chopped
- 1/2 ciabatta baguette, cut in half horizontally, each half cut into 2 pieces
- 1/2 lb (225 g) asparagus, trimmed
- 4 hard-boiled eggs, cut into small wedges
- 1 lemon, quartered
Инструкция
- Place the porcini mushrooms in a bowl. Cover with the water and let soak for 30 minutes at room temperature.
- Place a fine sieve over a bowl. Drain the mushrooms in the sieve, pressing down with the back of a spoon to extract as much water as possible. Set the soaking water aside.
- In a small food processor, purée half of the porcini mushrooms with the mayonnaise and lemon juice. Season with salt and pepper. Set the remaining porcini mushrooms aside.
