Tableau Bar Bistro’s Mushrooms on Toast. Leila Kwok photo

One of the most popular dishes at Tableau is this rich appetizer by executive chef Bobby Milheron. Serve with a not-too-oaky Chardonnay or savoury Pinot Noir.

Serves 4

Mushroom cream:
• 2 Tbsp butter
• 10 cremini mushrooms, sliced
• Salt and pepper to taste
• 2 shallots, sliced
• 2 garlic cloves, sliced
• 2 sprigs fresh thyme
• ½ cup sherry (Harvey’s Bristol Cream)
• 1 cup chicken stock
• 2 cups whipping cream

In a heavy bottom pot over medium heat melt the butter and slowly roast the cremini mushrooms. Season with salt and pepper while they’re cooking.

After several minutes, add the shallots, garlic and thyme. Continue cooking till very soft and lightly caramelized.

Deglaze with the sherry and cook till nearly dry, then add the chicken stock and reduce till about ½ cup of liquid remains. Add the whipping cream and reduce by a third.

At this point check the sauce for seasoning and add any additional salt or pepper needed. Using a blender or food processor, purée the sauce till smooth and velvety. Use immediately or chill and reserve. (Mushroom cream can be made up to four days in advance.)

Roasted mushrooms:
• 10 cremini mushrooms, quartered
• 1 lb oyster mushrooms, torn into strips
• ½ lb maitake, hedgehog or chanterelle mushrooms, quartered (can be substituted with cremini)
• 2 Tbsp olive oil
• Salt and pepper to taste
• 2 sprigs fresh thyme

Preheat oven to 425°F. Toss all the mushrooms together in a bowl with the olive oil, thyme, salt, pepper and thyme. Place in a large baking pan and roast for 15 to 20 minutes or until golden, stirring occasionally.

Leila Kwok photo

Assembly:
• 4 slices artisan sourdough bread
• 12 slices La Sauvagine cheese (can be substituted with gruyère or other easy-to-melt cheese)
• ¼ cup micro-planed or shaved Parmesan
• 1 tsp fresh thyme leaves

Warm the roasted mushrooms in the mushroom cream and adjust seasoning. Toast or grill the sourdough bread and melt cheese on one side. Spoon the mushrooms and cream evenly over the four slices of bread. Top with shaved Parmesan and thyme.

Joanne Sasvari

Joanne Sasvari is editor of Vitis and The Alchemist magazines. She also writes about food and drink for WestJet and Vancouver Sun, and is author of the Wickaninnish and Vancouver Eats cookbooks.