The King Trumpet mushroom, also called King Oyster mushroom, has a wonderful meaty texture and complex umami flavor. Unlike some mushrooms, the stems of these mushrooms are tender and tasty. Cutting them in half and searing them in olive oil brings out all their goodness. Seek an artisan bakery that makes whole-wheat sourdough bread for these tartines. Use the leftover mushroom gravy for another meal, or as a topping for cooked vegetables, pasta, or whole grains.

INGREDIENTS

Vegan Mushroom Gravy

• 1/4 cup extra-virgin olive oil
• 1/3 cup chopped yellow onion
• 1 garlic clove, finely chopped
• 1/4 pound cremini mushrooms, wiped clean, thinly sliced
• 1 sprig fresh thyme
• 3 cups plus 1 tablespoon Vegetable Stock or store-bought vegetable broth
• 1 teaspoon tapioca flour or starch
• Fine sea salt
• Freshly ground black pepper

Tartine

• 6 large King Trumpet mushrooms (about 1 pound)
• Fine sea salt
• 1/2 cup extra-virgin olive oil
• 6 slices (about 1 ounce each) of whole-wheat sourdough bread
• 3/4 cup soft goat cheese
• 6 sprigs fresh thyme for garnish
• 1/3 cup Pickled Onions
• Zest of 1 lemon

Directions

To make the mushroom gravy, set a medium saucepan over medium-high heat, add the oil and warm it, swirling to coat the bottom of the pan. Add the onions and garlic and sauté, stirring occasionally, until soft and just beginning to turn golden, about 3 minutes. Add the mushrooms and sauté, stirring frequently, until the mushrooms turn beautifully brown and begin to caramelize, about 6 minutes.

Add the sprig of thyme and 3 cups of the vegetable stock and bring to a boil. Reduce the heat so the liquid gently simmers and cook until the liquid is reduced by half, about 10 minutes.

Remove the pan from the heat. Pluck the sprig of thyme out of the pot and discard. Set the mixture aside to cool for 10 minutes.

Transfer all of the mushroom mixture to the container of a high-speed blender. Clean the pan and set it aside. Blend the mixture on low speed for 10 seconds, and then increase the blender speed to high and purée the ingredients to make a smooth gravy.

Transfer the gravy back to the saucepan and set over medium heat. Bring to a simmer. In a small bowl, stir together the tapioca flour (or starch) and the remaining 1 tablespoon of vegetable stock to make a smooth slurry. While whisking the gravy, slowly stir in the slurry and simmer for 2 minutes, whisking constantly, until the gravy is thickened and smooth. Season to taste with salt and pepper. Remove from the heat and keep warm until ready to serve.

To prepare the mushrooms, slice each King Trumpet mushroom in half lengthwise. Using a paring knife, cut a cross hatch design into the inside of each mushroom half (the flat portion). Rub some salt into each cross-hatched marking.

In a large sauté pan set over medium heat, warm 1/4 cup of the olive oil. Add the mushrooms, cut-side down, and cook until golden brown, about 4 minutes. Set the mushrooms aside while you toast the bread.

In a second large sauté pan, heat the remaining 1/4 cup of oil over medium-high heat. Arrange the bread in the pan, cook in batches if needed, and toast the bread on one side until golden brown. Remove the bread from the pan and spread the toasted side of each piece with 2 tablespoons of goat cheese. Place 2 halves of the trumpet mushrooms, flat-side up, on top of the goat cheese. Spoon 1/4 cup of the Mushroom Gravy over each tartine. Garnish with a sprig of fresh thyme, pickled onions, and fresh lemon zest.

Makes 6 servings 

CALORIES: 370; TOTAL FAT: 26 G; CARBOHYDRATE: 27 G; DIETARY FIBER: 3 G; PROTEIN: 9 G

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