Ingredients
(I doubled almost all ingredients…)
Mustard-pine nut spread
3/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 1/2 tablespoons whole-grain mustard
1 teaspoon dark agave nectar
Fine sea salt and finely ground white pepper
Toast
1 pound wild mushrooms, such as maitake, chestnut or chanterelle
2 tablespoons extra-virgin olive oil, plus more for brushing the bread
Kosher salt
1 cup finely chopped leek (about 1 medium)
1 tablespoon minced fresh thyme
4 thick slices sourdough or other rustic bread
1 tablespoon chopped fresh tarragon
Flaky sea salt
Freshly ground white pepper
DIRECTIONS
Make the spread: In a small skillet, toast the pine nuts over medium-high heat, shaking the pan for even cooking, until they are starting to turn golden, about 3 minutes. Transfer the nuts to a mortar and pound into a fine paste with the pestle. Add the olive oil, mustard, agave, a pinch of salt, and a few turns of white pepper and stir well to combine.
Set aside.
Make the toast: clean the mushrooms. Remove any tough stems and, depending on what type of mushrooms you are using, chop larger mushrooms to ensure all the pieces are fairly uniform in size.
In a cast-iron skillet, warm 1 tablespoon of the olive oil over medium heat. When the oil shimmers, add the mushrooms and a generous pinch of salt, being carefult not to overcrouw the pan. Cook, stirring often and scraping the pan, until the luquid released by the mushrooms has fully evaporated and the mushrooms are starting to brown, 7 to 10 minutes. Turn off the heat, transfer the mushrooms to a medium bowl, and set aside.
In the same skillet, warm the remaining 1 tablespoon olive oil over medium-low heat until shimmering. Add the leek and cook until softened, about 4 minutes. Add the thyme and a pinch of salt and cook until the leek is browning and smells fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.
Position an oven rack about 6 inches from the broiler heat element and preheat the broiler to high.
Arrange the bread on a baking sheet and broil until golden brown. Flip the bread and broil for about 30 seconds on the second side; take it out of the oven quickly so it doesn’t burn.
To serve: arrange one slice of toast on each of four small plates and brush with olive oil. Generously slather on the mustard-pine nut spread, top it with the leek mixture, then evenly distribute the mushrooms over that. Garnish each with a tiny bit of tarragon (just enough for a few pops of flavor), then season with flaky salt and a few turns of white pepper and enjoy.