Mushroom Tartine with UMAMI TOPPING
Ingredients (2 servings)
| Baguette (sliced) |
6 slices |
| Mushrooms |
4 to 6 |
| Bacon block |
30g |
| Olive oil |
1 Tbsp |
| Salt |
Pinch |
| Cream cheese |
50g |
| Balsamic vinegar |
As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
Desired amount |
| Parsley |
As needed |
Directions
- Put the balsamic vinegar in a small pan and simmer until it is reduced to half and thickened.
(Use at least 100 ml for ease of making the thickened sauce.)
- Cut the mushrooms into small bite-size pieces (about 6 equal pieces). Cut the bacon into 8 mm-thick sticks.
- Heat the olive oil in a frying pan and fry the mushrooms and bacon.
Sprinkle some salt to flavor.
- Lightly toast the baguette slices and spread cream cheese on them. Put [3], [1], and S&B UMAMI TOPPING on the baguette slices and garnish with parsley.
