Savory, crispy, vinegary mushrooms paired with goat cheese and a nice piece of bread? Nothing could be better. These mushrooms are so good, and easy to make ahead, so you can impress your date (or treat yourself) in no time at all.
We used oyster and lion's mane mushrooms here, but you can mix it up a bit.
Ingredients:
~1 lb interesting mushrooms (e.g. oyster, lion's mane, maitake, trumpet, shiitake - skip the baby bells here)
2 tbsp olive oil
3 tbsp white whine vinegar
goat cheese
sourdough bread, sliced
kosher salt
freshly ground pepper
Equipment:
Oven or toaster oven
Sheet pan
Parchment paper
Flat bottom dish or food storage container
Knife
Pre-heat your oven to 420*F.
Using a lightly damp paper towel, give your mushrooms a once-over making sure to remove any large pieces of dirt.
Line a baking sheet with parchment paper and begin tearing your mushrooms (yep, by hand)! Especially for fungis like lion's mane and oyster mushrooms like we used, they shred nicely into thin strips. They should be bite sized, but feel free to mix it up otherwise - some bigger, some smaller, some fatter - the changes in texture will come through nicely once roasted.
Once you mushrooms are torn/shredded, drizzle olive oil and season with kosher salt and freshly ground pepper. Toss to coat.
Roast the mushrooms at 420*F for 20-25 minutes, stirring/mixing halfway through to maintain even heat distribution. They should have plenty of crispy bits, but also some soft pieces when finished.
Transfer mushrooms to a flat-bottomed dish or storage container and drizzle 2-3 tbsp of white wine vinegar on top. Toss to coat.
While the mushrooms are marinating, slice and toast your bread. Spread goat cheese, place mushrooms on top, and season with a good pinch of Josu Mushroom Gamchil Salt. For those with soy allergies, our Eight-Year Aged Salt is also excellent here.
Serve immediately.
Mushrooms will hold in the refrigerator for 3-5 days and are delicious on anything.
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