Toast with Roasted Mushrooms, Goat Cheese with Garlic Confit, and Hazelnuts

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour

Ingredients

Confit Garlic

• 1 whole head of garlic
• (1 tsp) olive oil
• salt and pepper

Roasted Mushrooms

• (4 cups) king oyster mushrooms, cut into large cubes
• (2 teaspoons) olive oil
• (1 teaspoon) herbes de Provence blend
• salt and pepper

Mushrooms in Vinaigrette

• 1 to 2 cloves of confit garlic
• (1 teaspoon) Dijon mustard
• (1 teaspoon) balsamic vinegar
• (2 teaspoons) olive oil
• (4 teaspoons) fresh parsley leaves, chopped
• (1 cup) enoki mushrooms, trimmed
• salt and pepper

Open-Faced Sandwiches

The remaining confit garlic
(1 cup) creamy goat cheese
(3 teaspoons) melted butter
(3 teaspoons) maple syrup
(4) large slices of country bread
(1/4 cup) toasted, coarsely chopped hazelnuts
salt and pepper

Preparation

1. Preheat the oven. Place the rack in the center at 190 °C (375 °F).
2. Cut off the top of the garlic head to expose the cloves. Place the garlic head on a sheet of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap the garlic head tightly in the foil and bake for 40 to 50 minutes, until the garlic is tender and lightly golden.
3. Let cool slightly, then peel the cloves. Set aside 1 to 2 cloves for the vinaigrette.
4. Increase the oven temperature to 220 °C (425 °F).
5. In a bowl, toss the king oyster mushrooms with olive oil, herbes de Provence, salt, and pepper.
6. On a baking sheet lined with a silicone mat or parchment paper, spread out the King Oyster mushrooms and roast in the oven for 15 to 20 minutes, until they are nicely browned.
7. In a bowl, crush the 2 reserved confit garlic cloves, add the Dijon mustard, balsamic vinegar, and olive oil, and mix. Stir in the parsley, salt, and pepper. Taste and adjust seasoning as needed.
8. Add the enoki mushrooms and gently toss to combine.
9. In a bowl, mash and mix the remaining confit garlic, goat cheese, salt, and pepper. Check the seasoning.
10. In another bowl, mix the melted butter and maple syrup.
11. Generously brush the bread slices with the mixture and toast them in the oven until they are golden brown and crispy.
12. Spread the garlic-infused goat cheese on each slice of bread, top with the roasted mushrooms and the enoki mushrooms in vinaigrette, and finish with the toasted, coarsely chopped hazelnuts.