Mushroom Toast and Salad

Chef Blaine Saniford from Grace in Fort Worth's Sundance Square makes a fall mushroom toast with a shaved apple and radish salad.


2 each cored gala apples shaved paper thin
4 each radish shaved paper thin
2 bunch wild watercress
1 cup St. Andre cheese shaved paper thin
1 tbl minced shallots
1 tsp minced garlic bulb
1 tsp Dijon mustard
3 tsp pecan vinegar
½ cup olive texas oil
2 tsp apple cider
2 tsp minced ' fresh chives
as needed salt
 as needed pepper


1. In medium size stainless steel bowl place pecan vinegar, apple cider, dijon mustard, garlic and shallots and whisk until combined.

2. Gradually add olive oil to vinegar mixture to from and emulsion. Season dressing with desired salt and pepper.

3. Add shaved apples, radish and watercress to dressing. Season with salt and pepper to desired taste and toss until all ingredients are coated in dressing.

4. Add shaved Saint Andres cheese and fresh chives and toss till coated. Serve immediately.


2 lb cleaned trumpet mushrooms
1 loaf sliced sourdough bread
½ cup charred scallion powder
¼ lb softened goat milk butter
2 tbl minced fresh marjoram
¼  cup goat cheese
2 each minced shallots
2 tbl minced garlic bulb
¼ cup white wine
as needed salt
as needed pepper
2 tbl olive texas oil

1. Heat medium size saute pan over medium heat.

2. Brush sourdough with goat milk butter and toast in pan until golden brown on both sides, dip one side of bread in scallion powder and reserve.

3. Heat another medium size saute pan over high heat.

4. Add olive oil to pan and heat until it begins to smoke.

5. Add mushrooms, garlic and shallots to pan and cook until mushrooms are caramelized.

6. Add wine to mushrooms and cook until dry.

7. Add marjoram and season to desired taste with salt and pepper.

8. Top sliced bread with mushroom mixture and garnish with dollops of goat cheese.

9. Serve while still warm.