[open type="rte"]
January’s BrightRx features savory, flavorful recipes to start your new year with a kick and warm up your winter days. Deborah Williamson, founder of James, has shared the recipe for a flavorful and seasonal Maitake Toast with us.
James is a restaurant and provisions shop in Brooklyn's Prospect Heights which offers a vegetable-forward, farm-driven menu. The provisions shop, which is a one-stop-shop takeout window, churns out a rotation of weekly farmer’s boxes reflecting what’s abundant in season, in addition to produce, larder and pantry staples from farmer friends.
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 large slices of rustic peasant bread"] [ingredient product="false" text="10oz organic Maitake mushrooms, stems removed. Torn into feathers but not cut."] [ingredient product="false" text="1 Tsp wild fennel seed"] [ingredient product="false" text="1 Tsp coriander seeds"] [ingredient product="false" text="1 lemon cut in half"] [ingredient product="false" text="Calendula salt"] [ingredient product="false" text="Baby greens + edible flowers"] [ingredient product="true" handle="awake" title="Brightland AWAKE olive oil" text="7 Tbsp of PRODUCT"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Heat cast iron pan with medium heat."] [instruction step="2" text="Add 4 Tbsp Brightland AWAKE and turn the bread in the oil to coat each side. Grill each slice of bread using cast iron grill press to sear the toast. Approximately 1 minute on each side. The bread should be seared and crispy yet tender on the inside. Set the bread aside."] [instruction step="3" text="Add fennel and seeds to the pan, stir frequently until toast until the seeds become aromatic and crisp."] [instruction step="4" text="Remove pan from heat and scoop out the fennel and coriander. Set aside."] [instruction step="5" text="Add 4 Tbsp of AWAKE olive oil to the pan, add mushrooms and return the pan to medium heat. Season the mushrooms with calendula salt and cook until the mushrooms until they turn a beautiful brown (approx. 7 minutes)."] [instruction step="6" text="Add the toasted wild fennel and coriander seeds, stir and squeeze half a lemon over the pan. Remove from heat."] [instruction step="7" text="Drizzle a touch of AWAKE olive oil on each slice of toast, spoon equal amounts of the mushrooms on each slice. Finish with sprinkle of calendula salt and garnish with baby greens and edible flowers."] [instruction step="8" text="Serve immediately"] [close type="instructions"]
