Ingredients
- 450 g white mushrooms
- 115 g shiitake mushrooms
- 60 ml (¼ cup) butter
- 1 small shallot, finely chopped
- 1 pinch each of cinnamon, nutmeg, ground clove, and dried thyme
- 10 ml (2 tsp) nutritional yeast
- 75 ml (5 tbsp) apple cider vinegar
- 45 ml (3 tbsp) honey
- 5 ml (1 tsp) yellow mustard seeds
- 1 ml (¼ tsp) salt, pepper
- 1 raw beet, grated
- 4 slices of St-Méthode Le Noble bread
- Fresh tarragon, roasted sunflower seeds
Preparation
- Shred the mushroom stems, thinly slice the shiitake caps, and chop the white mushrooms in a food processor.
- In a skillet, sauté the shiitake and stems in butter. Add the chopped mushrooms, shallot, and spices. Cook for 10 minutes until all liquid has evaporated. Stir in nutritional yeast, season, cool, and refrigerate for 1 hour.
- In a saucepan, boil vinegar, honey, mustard seeds, salt and pepper for 2 minutes. Add beets and cook for 8 minutes until tender and syrupy. Cool.
- Spread the mushroom “creton” on fresh or toasted bread. Top with beets, fresh tarragon, and sunflower seeds.