This is not avocado toast which appears to be on every menu and is so ubiquitous these days. I was recently inspired by a restaurant in San Francisco that served mushroom toast as an appetizer. You can do anything with toast, particularly if you have a fresh loaf of homemade bread that is dense and crusty and flavorful. It is just begging for a savory topping. Or maybe something simple like a little olive oil with fresh herbs?
Our local farmers market had fresh shiitake and oyster mushrooms this weekend and I couldn’t resist. So, here is my interpretation of what I think I ate in San Francisco last week using local ingredients and my own intuition!
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