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Goldi Cooks: Mushroom Tartine with Jack Muir-Rigby

Jack Muir-Rigby of cult Melbourne market stall @masses_bagels shares with us his recipe for an off-menu mushroom tartine!

Goldi Cooks & Masses Bagels

Pickled Oyster Mushroom & Whipped Quark Tartine

Ingredients

Pickled Mushrooms

  • 500g assorted mushrooms

  • 2 tbsps Goldi Smooth extra virgin olive oil

  • 20g butter (optional)

  • 50ml Goldi Aceto balsamic vinegar

  • 1 tbsp seeded mushroom

  • 2 garlic cloves, minced

  • 1 tbsp chopped fresh parsley

  • 1 tbsp chopped thyme (save a few sprigs for cooking mushrooms)

  • 2 tbsp sweet paprika

  • 2 tsp brown sugar

  • 1 tsp black pepper

  • 2 tsp sea salt

  • Zest of one lemon

Whipped Cream Cheese

  • 250g Schulz quark or cream cheese (softened)

  • 1 tbsp chopped chives (optional)

  • Zest of half a lemon (optional)

  • 2 tsp Goldi Punchy olive oil

Garnish

  • Soft herb salad (dill, parsley, chives, mint)

Method

  1. Preheat the oven to 180°C. In a large roasting pan or vessel of your choice, combine the mushrooms, ensuring they are roughly the same size for even cooking (cut larger mushrooms if necessary). Coat with 1 tbsp of Goldi smooth olive oil, add the butter (optional), 1 tsp of salt, and a few sprigs of thyme. Toss to coat the mushrooms and roast uncovered for around 10 minutes or until tender.
  2. While the mushrooms are roasting, start preparing the pickling dressing. In a large bowl, combine Goldi balsamic vinegar, 1 tbsp Goldi smooth olive oil, mustard, garlic, parsley, chopped thyme, paprika, brown sugar, black pepper, lemon zest, and the remaining 1 tsp of sea salt. Mix well. Add the warm roasted mushrooms to the dressing, allowing them to absorb the flavours. Ideally, let the mushrooms pickle for 2 hours in the fridge, but they can be served immediately if needed. Any extra mushrooms will keep in an airtight container in the fridge for up to a month.
  3. For the whipped quark: If using cream cheese, let it soften at room temperature to make whipping easier. In a KitchenAid or using a hand whisk, whip the quark until it becomes lighter in texture. Gradually add 2 tsp of Goldi punchy olive oil, scraping down the sides as needed. Once the mixture is smooth, season with sea salt, chives, and lemon zest if desired.
  4. Assembling the tartine: We recommend using a Masses wild-fermented bagel, but any nice sourdough will work. Spread the whipped quark or cream cheese generously over your bread. Spoon the pickled mushrooms on top, ensuring to include plenty of the flavourful dressing. Mix the soft herb salad with a few drops of olive oil and a pinch of salt, and gently place the herbs on top of the mushrooms.
  5. For a finishing touch, drizzle with Goldi’s Chilli Extra Virgin Agrumato, or use your favourite hot sauce—we love anything from the Ultra Culture range!