(Ed Anderson)

Caramelized Leek And Seared Mushroom Toast From Bryant Terry

by | August 11, 2020

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Bryant Terry, the popular vegan chef, has cultivated a huge following with his music-inspired recipes, food justice initiatives, and numerous cookbooks. In his most recent release, Vegetable Kingdom: The Abundant World of Vegan Recipes,” Terry serves up a fresh batch of over 100 recipes. Each instillation is accompanied by a suggested soundtrack. Music is an integral part of Bryant Terry’s life and shines through in each and every recipe he curates. For the Caramelized Leek and Seared Mushroom Toast with Mustard-Pine Nut Spread recipe below, he suggests listening to “The Capitalist Blues” by Leyla McCalla from The Capitalist Blues album. Word to the wise: try the Mustard-Pine Nut Spread on any number of sandwiches or even serve on top of a crisp salad for a light meal!

Vegetable Kingdom Featuring Caramelized Leek and Seared Mushroom Toast
(Ed Anderson)

Grab your copy of “Vegetable Kingdom” today!

Bryant Terry’s Caramelized Leek and Seared Mushroom Toast
with Mustard-Pine Nut Spread


Makes 4 servings

For The Mustard-Pine Nut Spread

  • 3/4 cup pine nuts
  • 1/4 cup extra-virgin olive oil
  • 2-1/2 Tbsp whole-grain mustard
  • 1 tsp dark agave nectar
  • Fine sea salt and freshly ground white pepper

For The Caramelized Leek and Seared Mushroom Toast

  • 1 pound wild mushrooms, such as maitake, chestnut, or chanterelle
  • 2 Tbsp extra-virgin olive oil, plus more for brushing the bread
  • Kosher salt
  • 1 cup finely chopped leek (about 1 medium)
  • 1 Tbsp minced fresh thyme
  • 4 thick slices sourdough or other rustic bread
  • 1 Tbsp chopped fresh tarragon
  • Flaky sea salt
  • Freshly ground white pepper
Bryant Terry, Author of Vegetable Kingdom
Bryant Terry (Celeste Noche)

Method

Make the Mustard-Pine Nut Spread

  1. Make the spread: In a small skillet, toast the pine nuts over medium-high heat, shaking the pan for even cooking, until they are starting to turn golden, about 3 minutes.
  2. Transfer the nuts to a mortar and pound into a fine paste with the pestle.
  3. Add the olive oil, mustard, agave, a pinch of salt, and a few turns of white pepper and stir well to combine. Set aside.

Make the Caramelized Leek and Seared Mushroom Toast:

  1. Clean the mushrooms. Remove any tough stems and, depending on
    what type of mushrooms you are using, chop larger mushrooms to ensure all the pieces are fairly uniform in size.
  2. In a cast-iron skillet, warm 1 tablespoon of the olive oil over medium heat. When the oil shimmers, add the mushrooms and a generous pinch of salt, being careful not to overcrowd the pan. Cook, stirring often and scraping the pan, until the liquid released by the mushrooms has fully evaporated and the mushrooms are starting to brown, 7 to 10 minutes
  3. Turn off the heat, transfer the mushrooms to a medium bowl, and set aside.
  4. In the same skillet, warm the remaining 1 tablespoon olive oil over medium-low heat until shimmering. Add the leek and cook until softened, about 5 minutes.
  5. Add the thyme and a pinch of salt and cook until the leek is browning and smells fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.
  6. Position an oven rack about 6 inches from the broiler heat element and preheat the broiler on high.
  7. Arrange the bread on a baking sheet and broil until golden brown. Flip the bread and broil for about 30 seconds on the second side; take it out of the oven quickly so it doesn’t burn.
  8. To serve, arrange one slice of toast on each of four small plates and brush with olive oil.
  9. Generously slather on the mustard-pine nut spread, top it with the leek mixture, the evenly distribute the mushrooms over that. Garnish each with a tiny bit of tarragon — just enough for a few pops of flavor — then season with flaky salt and a few turns of white pepper and enjoy.

“Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”
Photography copyright: Ed Anderson © 2020

This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.

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