



Ingredients
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1 pound of lions mane mushroom
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1 clove of garlic
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80 grams of butter
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200 grams of ricotta cheese
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100 ml olive oil
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80 ml of red wine vinegar
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10 grams of salt
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2 slices of sourdough
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2 soft boiled eggs
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sorrel or arugula
Name: Alexandre Jolin
Restaurant: The Barrington Steakhouse & Oyster Bar
1662 Barrington Street, Halifax
Position: Executive Chef
Dish: Mushrooms on Toast
Mushroom: Lions Mane mushroom
Prep time: 20 minutes
Serves: 2 people
Cook time: 10 minutes
Chef of the Month
Cook the eggs in boiling water for 4 minutes and then chill the eggs. Break apart the lions mane mushroom into chunks and sauté in butter on medium heat.
Step 1

Step 2
Once the mushrooms are golden brown add 1 glove of finely chopped garlic. Once the garlic becomes translucent, deglaze with red wine vinegar. Turn off the heat and incorporate olive oil.

Step 3
Grill sourdough bread on both sides.

Step 4
Season the ricotta cheese with salt.

Step 5
Assemble by spreading the ricotta cheese on the grilled sourdough, layer the warm pickled mushrooms on top and add your soft boiled eggs.

Step 6
Garnish with sorrel leaves or arugula.

Recipe Tips
Substitute the cinnamon cap mushroom in place of the lions mane to change up or add other unique flavours.
