This is an elegant and hearty dish. The toasted English Muffins provide a perfect crispy base for the savoury toppings. Offering a delightful mix of textures.

Sautéed leeks and garlic provide a savoury base for the rich and meaty mushroom topping.

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INGREDIENTS

• 4 Oakrun Farm Bakery English Muffins, toasted
• 1 tablespoon of butter
• 1 1/2 cups chopped leeks (white part only)
• Salt and pepper to taste
• 2 tablespoons of water
• 1/2 cup of heavy cream
• 2 tablespoons of Parmesan cheese
• 12 ounces of assorted mushrooms (portobello, button, oyster, shiitake)
• 6 tablespoons of olive oil
• 1/2 tablespoon of fresh thyme
• 1 small clove of garlic (finely minced)
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of finely chopped chives
• 1 teaspoon of Dijon mustard

DIRECTIONS

Step 1: Begin by melting the butter in a saucepan over high heat. Add the leeks, salt and pepper and sauté for 3 minutes. Stir in water and cook until water has evaporated.
Step 2: Stir in the heavy cream and cook until reduced by half. The sauce should appear rich and creamy. Fold in the parmesan cheese. Set aside.
Step 3: Next, coarsely chop the assorted mushrooms and mix with 3 tablespoons of oil, thyme, salt and pepper. Toss to coat the mushrooms evenly.
Step 4: Evenly arrange the mushrooms in a single layer on a rimmed baking sheet. Bake in a 450°F oven until just beginning to colour (about 10 minutes).
Step 5: In a cup, whisk together garlic, balsamic vinegar, chives, mustard and the remaining oil. Toss into mushroom mixture to coat.
Step 6: Divide the leek mixture over English Muffin halves and top with the roasted mushrooms. Garnish the dish with pea shoots or Gouda (if desired).