|2 servings||calories per servings 440||protein serving 17 g||carbs per serving 40 g||total fat per serving 25 g|
Move over, avocado toast. This combination of sautéed mushrooms, caramelized onion and gruyere is bold and bursting with umami flavors, despite the recipe being completely meatless. Contrasting the savoriness is a brisk, bright salad made from spicy greens and sliced radishes dressed in our favorite Sweet Garlic dressing - handmade by T.Lish in Birmingham, AL.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||40 g|
|Dietary Fiber||5 g|
Heat oven to 400° F, with rack a few inches under your broiler.
MISE EN PLACE
• Discard tough mushroom stems. Thinly slice caps.
• Thinly slice garlic.
• Thinly slice 1 cup onion. Save any remaining for another use.
• Pick and chop oregano.
• Thinly slice radishes.
• Cut or tear greens into bite-size pieces.
Place a large skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add mushrooms. Cook until they begin to soften, 2-3 minutes.
Add onion and garlic. Cook, stirring, until onion is translucent and golden, 5-6 minutes.
• On a baking sheet, brush bread with 1 teaspoon olive oil. Toast in oven until lightly crisp, 2-3 minutes.
• Remove from oven and turn on broiler.
• Season mushroom mixture with 1/4 teaspoon rosemary salt, liquid aminos and oregano.
• Stir in 1 tablespoon water, scraping up any brown fond. Taste and adjust seasoning as desired.
• Divide mushroom mixture between toast slices. Top with gruyere.
• Cook under broiler until cheese is melted and starts to brown, 2-3 minutes.
• Toss greens and radishes in Sweet Garlic Dressing.
• Serve tartine with salad, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...