Miso Mushroom & White Bean Tartine | Stonemill Bakehouse

Ingredients

• 4 slices, Stonemill® Sourdough Multigrain Rye Bread, toasted
• 4 tablespoons (60ml) olive oil
• 3/4 lb (about 4 cups) fresh mushrooms, cleaned & sliced
• 1 1/2 tablespoon (20ml)white miso paste
• 1 tablespoon (15ml) sherry vinegar
• 1/2 teaspoon fresh thyme, chopped
• 1/4 teaspoon black pepper
• 1/2 cup (110g) white bean dip or spread
• additional olive oil drizzle (if desired)