Sautéed Wild Mushrooms with Chives, Shallots and Curried Hempseeds
This starter dish is so great. The rich, earthy flavor of mushrooms gets just a subtle kick from gentle curry flavor. And if the delicious flavors aren’t enough
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Ingredients
- extra virgin olive oil
- 2-3 cloves fresh garlic, thinly sliced
- 6-8 shallots, thin half-moon slices
- sea salt
- 6-8 fresh shiitake mushrooms, thinly sliced
- 10 ounces cremini mushrooms, brushed free of dirt, thinly sliced
- 10 ounces chanterelle or oyster mushrooms, trimmed
- 1/4 cup mirin
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 small bunch fresh chives, minced
- 1 whole grain sourdough baguette, sliced into 1/2-inch thick oblongs
- curried hempseeds
- 1 teaspoon curry powder
- 6 tablespoons shelled hempseeds
- pinch sea salt
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