Ingredients
Scale
- 2 slices sourdough bread, thick-cut
- 2 tbsp butter, softened
- 1 cup cordyceps mushrooms (or substitute cremini), finely chopped
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp honey
- ½ tsp lemon zest
- Pinch of flaky sea salt
- Few microgreens or edible flowers, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté shallot and garlic until fragrant and soft (2–3 mins).
- Add chopped mushrooms and thyme; cook until mushrooms are tender and most moisture has evaporated (~6–8 mins).
- Stir in honey and lemon zest. Remove from heat and stir in 1 tbsp softened butter.
- Toast sourdough slices until golden and crisp.
- Spread mushroom mixture generously over toast. Finish with flaky salt, microgreens, and a light drizzle of honey.
Notes
- Cordyceps mushrooms can be substituted with a mix of shiitake and oyster for umami depth.
- For a vegan version, omit honey and use maple syrup or agave.
- Toast can be prepared in advance—keep spread separate and assemble before serving for optimal crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Sautéing
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast
- Calories: 185 Kcal
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
