Mushroom Toast

8 oz shimeji mushroomsSometimes called beech or buna mushrooms. Use the white or brown variety.

1 tbsp grapeseed oil

¼ cup mayonnaise

1 half a lemon, juiced

1 tbsp fresh herbs like chives, parsley, oregano, thyme, choppedOne or two of these are plenty

salt and pepper to taste

1 sourdough, sliced

scallions for garnish, sliced at a bias

Preheat oven to 400 degrees. In a small mixing bowl add the mayonnaise, lemon juice, and chopped herbs. Stir until combined. Taste then and as salt and fresh ground pepper as needed.

In a medium sized bowl toss the mushrooms in the oil then sprinkle in a pinch of salt and freshly ground pepper. Spread the mushrooms on a parchment paper lined cookie sheet. Roast mushrooms until soft about 15 minutes depending on the type of mushrooms you use. Taste one to see if its done.

When the mushrooms are almost finished toast or grill the bread slices then spread the aioli on, layer on the mushrooms and garnish with the green onions.

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Mushroom Toast