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

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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

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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

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

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.

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The oyster mushrooms received the same treatment. Chanterelles are small so I left them whole.

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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.

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

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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?

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?

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.

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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

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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.

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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

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I would have used shallots if I had them, but red onion and garlic would be satisfactory.

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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.

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I chose to add the oyster mushrooms first because of their firm stems.

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After they rendered down a bit, I added the lion's mane.

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Shortly after, the chanterelles were added.

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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?

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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.

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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.

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This particular sourdough was fresh and perfect.

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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.

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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.

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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.

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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.

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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.

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Thanks for dropping by and have a nice day.

^{design by: @KidSisters}

Photos taken with a Nikon D 7500