Umami translates to essence of deliciousness, and this simple vegetarian dish featuring The Wild Boar absolutely showcases that flavor! Buttery mushrooms, melty cheese, and earthy truffle are met with the subtle zing of sourdough and aromatic rosemary. It makes for a rich and satisfying bite any time of day, but we enjoyed it with a double shot of espresso and a morning read.

makes about 2 large toasts

What You’ll Need: 

• Sourdough bread, sliced to your desired thickness

• 1 tablespoon olive oil

• 4oz The Wild Boar, shredded, more if desired

• 2 tablespoons butter

• 1/2 lb cremini mushrooms, sliced

• Salt and pepper to taste

• Fresh rosemary to taste

Directions: 

1. Preheat oven to 350°F.

2. Rub your sourdough slices with olive oil and place on a baking sheet. Top with a generous amount of The Wild Boar. Once the oven is preheated, place the baking sheet on the top rack. Bake until the cheese is melted and slightly brown, about 10 minutes.

3. In a large pan, melt the butter over medium heat. Allow the butter to brown slightly before adding the sliced mushrooms. Sauté until the mushrooms are cooked but still firm. Season with salt and pepper to taste.

4. Once the toasts have finished baking and the mushrooms are done, transfer the toasts to a plate, top with the sautéed mushrooms, and garnish with sprigs of fresh rosemary.