Wild mushrooms are packed full of flavour, especially when they’re dried. Re-hydrating mushrooms is as easy as covering them in warm water or stock — making this dish long after foraging season is done. We get our locally foraged mushrooms from Forbes Wild Foods at The Evergreen Brick Works Farmers Market.
Dried mushrooms are typically much stronger in flavour than fresh mushrooms, which makes them more affordable. To use dried mushrooms, reconstitute by soaking them from 5 to 20 minutes in cool to warm water, or a wine/water mix, or stock. Don�t add them directly to hot dishes as the heat may make them tough. When they are soft, drain and use. If you wish to use the flavourful liquid as well, first pour it through a fine strainer or coffee filter. Once reconstituted, the mushrooms can be used as if fresh.
- 1 slice of sourdough or dark rye bread
- 1 tbsp Ontario Butter
- 1 handful fresh or dried Ontario mushrooms
- 1/2 small Ontario onion, sliced thin
- 1 Ontario garlic clove
- 2 tbsp Ontario cream
- 1 tsp Ontario dill or parsley
- If using dried mushrooms, bring 1/2 cup of stock (or water) to boil. Pour hot liquid over mushrooms and let sit for 10 minutes until mushrooms are tender.
- Toast the sourdough bread, cut slice in half, then set aside.
- Heat a large frying pan, add butter. Once bubbling, add mushrooms. Once golden, add onions and garlic. Cook for 2 minutes stirring occasionally.
- Add cream and continue to stir. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the cream.
- Pile up on the toasts and top with dill or parsley, or both!