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  • 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. 

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. 

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