Spiced Oyster Mushroom Tartine with Goat’s Cheese
The secret to this incredibly simple one-dish dinner is a spice blend called baharat, which is made from cumin, coriander, cinnamon, paprika and cloves. If you cannot find it at your local grocery, you can blend it up yourself with readily available spices (see below in instructions). Some nights, when I feel I need a bit of extra protein, I add a fried egg to the top. The runny yolk oozing into all the nooks and crannies of the mushrooms is incredibly satisfying.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, grated finely using a rasp grater
- 1 teaspoon baharat spice blend, or make your own, see note below
- 8 ounces oyster mushrooms, torn into bite-sized pieces
- 4 ounces fresh goat’s cheese
- 4 thick slices of sourdough bread
- fresh Italian parsley, chopped, for garnish
- optional: fried eggs for topping
Instructions
- Heat the olive oil over medium heat in a skillet. Cook the garlic and baharat spices together for a minute, then add the mushrooms. Cook, increasing the heat if needed so that you can hear the mushrooms sizzling. Keep the mushrooms warm.
- Lightly toast the bread, then pile the mushrooms on top. Crumble the goat cheese over the mushrooms, and sprinkle with parsley if you like.
- If you want to serve this with fried eggs, keep the mushrooms warm over low heat while you fry the eggs, then assemble the toasts when the eggs are finished.
Notes
To make your own baharat, combine 1 tablespoon ground cumin, a scant teaspoon ground coriander, ¼ teaspoon cinnamon, ¼ teaspoon sweet paprika, and a pinch of ground cloves.
Tried this recipe?Let us know how it was!
