Ingredients

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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

Feature 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. 

Garnish with sorrel leaves or arugula. 

Step 6

Recipe Tips

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