CAST IRON GARLIC BREAD
Slice 4 slices of Sourdough
Place in heated Cast iron pan with garlic salt and fresh minced garlic, Avocado Oil
Brown on both sides
CARMELIZED ONIONS
2 Large Onions halved and thinly sliced
2 tbs EVOO
Salt and Pepper
Fresh Thyme
Place onions in large skillet over medium heat stirring frequently, until dry and add Vermouth and reduce, keep adding as necessary and reduce to medium low and cook for 30 minutes. Add salt and pepper to taste. I used Vermouth, he simply used EVOO.
SUN-DRIED TOMATO PESTO
1 jar organic sun-dried tomatoes
1/2 clove garlic minced
Add a little EVOO as necessary while blending.
CHANTERELLES
Chanterelles cleaned and sliced, you can peel apart easily too.
Fresh Thyme
Madeira
Add the Chanterelles to a heated cast iron skillet with Avocado oil heated, add the cleaned mushrooms, and sauté, add Madeira on high heat and sear, reduce and keep stirring until a lovely brown. (Chef Kenney marinated in Tamara and Sherry Vinegar.)
LAYERING TOAST
Arugula, Balsamic Glaze
Add the Black Garlic Cheese, Sun-dried Tomato Pesto, Caramelized Onions, and top with Chanterelle Mushrooms, and Arugula, drizzle with Balsamic Glaze if you have it. Serve with artichoke flower and enjoy.
This recipe was inspired by Matthew Kenney, another vegan restaurant I used to love in L.A. was his “Plant, Food and Wine.” It was the best whole-foods plant based restaurant. This dish speaks epically of his talent in the vegan plant-based world. I did the chanterelles my way and added the sun-dried tomato pesto, he also used Truffle Aioli, but my time was short so I tweaked it my way, adding black garlic vegan cheese. It was simply DIVINE. Let me know if you try it.
Note: Also, as leftovers the next evening, I sautéed some tofu steaks, and served the pesto, caramelized onions, and arugula with it, it was a great dinner!