Yield: 1 bruschetta
- 4 oz mixed mushrooms trimmed and cut to bite size
- 1 sprig fresh thyme, picked and chopped
- 1 clove garlic minced
- 1 tsp soy sauce
- 2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 lemon wedge
- 3 tablespoons vegetable oil
Toss together all but lemon wedge in medium-sized mixing bowl, then roast on a cookie sheet pan at 450 degrees F for 15 minutes. Squeeze lemon over mushrooms once they come out of the oven.
Ricotta:
Yield: 1 quart
- 1 quart raw macadamia nuts
- 2 cups water
- 2 tablespoons lemon juice
- 1 tablespoon smoked sea salt
Puree all ingredients smooth in a quality blender.
Assemble:
- 3 tablespoons ricotta
- 1 large slice sourdough bread, toasted
- 1 recipe mushrooms
- 1 tsp pinecone syrup
- 1/2 tsp sumac powder
Spread ‘ricotta’ evenly over the toasted sourdough then top with mushrooms, pinecone syrup, and sumac.