This recipe was adapted from the food blog, Not Without Salt, and was originally developed for a vegan dinner. However, using butter in this recipe is an option and our leek olive oil or butter olive oil are great vegan substitutes here**.
Ingredients for the mushroom toast:
Ingredients for the leek jam:
Directions for the mushroom toast:
Add the leek or butter olive oil (or butter**) to a large skillet set over medium high heat. Cover the bottom of the skillet with the mushrooms and heat without stirring for around 2 or 3 minutes, which gives the mushrooms the opportunity to soften and cook before getting dark and carmelizing.
Then, stir mushroom and let sit again to sear and caramelize. As soon as the mushrooms start to develop a deep bronze color, add the garlic and a sea salt. Continue to caramelize until dark and browned.
Add the Pedro Jimenez sherry vinegar and chili pepper flakes and reduce down until the pan is dry. Taste and add more salt as needed.
Toast the bread on a baking sheet with a bit more olive oil or butter and rub a raw garlic clove over the top of the toasted bread.
Directions for the leek jam:
Add the leek or butter olive oil to a large skillet set over medium heat. Stir in the leeks, chopped garlic and a sea salt. Sauté until the leeks are wilted and starting to brown, about 10 minutes. Add the thyme (or lemon thyme or rosemary), chili flakes, vinegar and sugar and cook down until thickened and the mixture has thickened to a jammy texture. Taste and adjust salt and/or chili pepper flakes as needed.
To serve: Spread on the toast a couple of TBS of the leek jam and top with warm mushrooms. Garnish with freshly chopped dill, rosemary or lemon thyme. Best when served immediately, but still great if served at room temp.