1 pound of lions mane mushroom
1 clove of garlic
80 grams of butter
200 grams of ricotta cheese
100 ml olive oil
80 ml of red wine vinegar
10 grams of salt
2 slices of sourdough
2 soft boiled eggs
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.
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.
Grill sourdough bread on both sides.
Season the ricotta cheese with salt.
Assemble by spreading the ricotta cheese on the grilled sourdough, layer the warm pickled mushrooms on top and add your soft boiled eggs.
Garnish with sorrel leaves or arugula.
Substitute the cinnamon cap mushroom in place of the lions mane to change up or add other unique flavours.