Caviar & King Oyster Mushroom Sourdough Ciabatta Toast

20260605, #BreakfastDiary 1739, 16°C/partly cloudy Mills Kaviar is a Norwegian fish roe spread. It's made from smoked, processed roe of fish like cod, and is apparently revered as a national spread in Norway. It tastes like well-grilled dried filefish dipped in mayonnaise. 👆 I have a feeling mixing bonito flakes into mayonnaise would give you something similar. Topped with an umami explosion of Mills Kaviar and a nutty king oyster mushroom salad, about 450kcal, Caviar & King Oyster Mushroom Sourdough Ciabatta Toast.

2 slabs sourdough, 2 king oyster mushrooms, 1T tsuyu, 1T perilla oil, 1t perilla seeds, chopped scallion, (optional) Mills Kaviar (substitute mayonnaise)

1. Brush the sourdough slabs with olive oil and toast both sides until crisp. They crisp up nicely once they've cooled a bit. 2. Slice the king oyster mushrooms thinly with a peeler, blanch in boiling water for 1 minute, then squeeze out the moisture. 3. In a mixing bowl, toss the mushrooms with 1T tsuyu, 1T perilla oil, 1t perilla seeds, and a little chopped scallion. (Season it a bit mild, since it'll be paired with the Mills Kaviar.) 4. Spread Norway's national sauce, Mills Kaviar, on the sourdough, then top with the mushroom mixture from step 3.

Inspired by @matt_place__