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Lion’s Mane Mushroom Hash on Toasted Baguette

The hash in this appetizer is made of purple sweet potatoes, Swiss chard, green onions, and Lion’s Man Mushroom Crumble.
Course Appetizer
Cuisine vegan
Keyword mushroom hash on toasted baguette
Servings 36 appetizers

Ingredients

  • 1 baguette
  • 4 tbsp extra virgin olive oil
  • 1 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 medium purple sweet potato
  • 1 box Big Mountain Food Lion's Mane Mushroom Crumble
  • 3 Swiss Chard leaves (shredded) and stems (minched)
  • 1 green onion, minced

Instructions

  • Add sweet potato to water with 1 teaspoon salt and cover. Boil on high heat for 25 minutes or until cooked. Drain and let cool. Peel and chop into small pieces.
  • Preheat oven to Bake 350 degrees. Slice baguette on a diagonal and dip into bowl of 3 tablespoons of olive oil. Season with salt and pepper and bake for 15 minutes until toasted.
  • In a skillet over medium heat, add 1 tablespoon olive oil, 1 box of Big Mountain Food Lion’s Mane Mushroom Crumble, Swiss Chard, and green onions. Sauté for 10 minutes and add purple mushrooms.
  • Place crumble on toasts. Serve with a drizzle of extra virgin olive oil.