Description
The earthy flavors of these fall farmer’s market finds are given a stage on which to shine with crusty French bread.
Ingredients
Scale
- 12 Shiitaki mushrooms-hothouse, medium size
- 6 Shiitaki mushrooms-wild, small size
- 4 Beets, medium size
- 1 garlic clove, peeled and minced
- 2 tablespoons chopped fresh parsley
- Sea salt and ground black pepper to taste
- Extra-virgin olive oil for drizzling
- Extra-virgin hot chili olive oil, for drizzling
- 3–4 ounces crumbled Peau de Pêche organic cows milk cheese from Weirauch Creamery, Petaluma
- 6 large slices country style French Bread, I used a Sea Salt Boule.
Instructions
- Preheat the oven to 425F.
- Roast the beets sealed in aluminum foil, for about 25-30 minutes-until tender when pierced with a knife, set aside to cool.
- Lightly toast the bread slices on both sides on a baking sheet, set aside.
- Peel the cooled beets and cut into slices.
- Place the beets in a bowl and drizzle with olive oil, sprinkle with half the chopped parsley, salt and pepper to taste.
- Slice the mushrooms and sauté in an olive oil coated pan with garlic, salt and pepper, set aside.
- Place the toasted bread slices on a parchment lined baking sheet- layer on the beets and mushrooms, evenly dividing and sprinkling the Peau de Pêche cheese on top.
- Place toasts in the oven for 2-3 minutes to warm the cheese crumbles but don’t let them melt.
- Remove from the oven, drizzle on the chili oil, sprinkle with chopped parsley and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetiser