I’m a big fan of mushrooms, I enjoy their earthiness, the numerous varietals, and many offer a meatiness that us plant-based eaters crave. Mushrooms also just so happen to offer many health promoting benefits, most notably boosting the immune system. There are about 100 species of mushrooms being studied and much of that research has to do with those immune benefits. It’s important to note that you should only eat organic mushrooms – this fungi absorbs whatever it grows in.
These mushrooms toasts are great party apps or afternoon snacks. You can add an organic, pastured egg and make a breakfast out of this or get creative and mix it up with additional toppings of your choosing.
Gluten Free Mushroom Toasts
1 cup mixed mushroom medley, cleaned and chopped (I used chanterelle, oyster, maitake, and button)
1/2 bunch beet greens, cleaned and chopped
1 large shallot, chopped
1 T. organic extra virgin olive oil
zest of 1 lemon and 1 T. lemon juice
2 cloves garlic pressed using a garlic press
2 T. vegan parmesan or freshly grated imported Parmesan cheese
Sea salt & black pepper
2 pieces Canyon House Gluten Free 7-Grain Bread, toasted and cut into points
Heat olive oil in a skillet over medium high heat. Add the prepped mushrooms, shallots, half of the pressed garlic, and beet greens with a pinch of ground pepper and sea salt. Sauté until onions are translucent, then add lemon juice and adjust seasoning.
In a small bowl combine garlic, 1 tsp. olive oil, and cheese (or vegan parmesan) to create a spread for the toast. Spread the blend onto the gluten free bread and place in toaster oven (or broiler) until bread is toasted and garlic/cheese blend is warmed. Cut toasted bread into points, top with generous helping of the mushroom topping, finish with lemon zest.