Mushroom Toasts with Porcini Mayonnaise
Mushroom Toasts with Porcini Mayonnaise
Ingredients
- 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
Instructions
- 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.
Mushroom Toasts with Porcini Mayonnaise