ITALIAN-INSPIRED MUSHROOMS ON TOAST

Mushrooms on toast meets pasta night (without the noodles)! Toss this easy vegan or vegetarian dinner together any day of the week. This recipe doesn’t skimp on the bread or extra virgin olive oil, so be sure to love the ones you use.

QUICK BASIL-TOMATO SAUCE

⁄ cup (60 mL) extra virgin olive oil

3 garlic cloves, sliced

⁄ tsp (1 mL) chili flakes 1 can (796 mL) San Marzano tomatoes

1 basil sprig

GARLICKY RAPINI

1 bunch rapini, trimmed 2 tbsp (30 mL) extra virgin olive oil

3 garlic cloves, sliced Generous pinches salt and pepper

MUSHROOMS

2 tbsp (30 mL) extra virgin olive oil, plus more if needed ⁄ lb (225 g) mushrooms, preferably a mix

Generous pinches salt and pepper

8 thick slices crusty bread or Italian loaf, toasted

⁄ cup (60 mL) freshly grated Parmigiano-Reggiano or

4 ⁄ oz (125 g) drained burrata, torn (optional)

2 tbsp (30 mL) fresh basil leaves, torn

Black pepper for garnish

Fill a large, deep frying pan with water. Bring to a boil over high heat.

Meanwhile, prepare tomato sauce by adding olive oil to a large saucepan. Set over medium heat. Add garlic and chili flakes. Cook, stirring frequently, until garlic begins to turn golden, 30 seconds to 1 minute. Carefully add tomatoes. Add basil sprig. Cook, stirring occasionally and breaking up tomatoes, until thickened and flavourful, about 15 minutes. Remove and discard basil sprig.

Meanwhile, for rapini, add half of rapini to boiling water. Cook until tender and vibrant green, 2 to 3 minutes. Using tongs, carefully remove to a strainer. Rinse with cold water. Repeat with remaining rapini. When drained, wrap in a kitchen towel to dry.

To prepare mushrooms, wipe out pan so that it is dry. Swirl pan with 2 tbsp (30 mL) olive oil. Add half of mushrooms. Season with salt and pepper. Cook, undisturbed, until golden, then stir so mushrooms are golden all over, 3 to 5 minutes in total. Turn onto a plate. Repeat with remaining mushrooms, adding more oil if needed.

Warm rapini by setting pan back over heat. Swirl pan with 2 tbsp (30 mL) olive oil. Add garlic and cook until lightly golden, 30 seconds to 1 minute.

Stir in rapini. Sprinkle with salt and pepper. Cook, stirring frequently, until warmed through, 2 to 3 minutes.

To assemble, top toast with tomato sauce (see TIP) and mushrooms. Scatter cheese overtop, if using. Sprinkle with basil leaves and serve alongside rapini. Crack pepper overtop.

Serves 4

TIP

If you have le over sauce, it will keep well, frozen in an airtight container, for up to 1 month.