Rustic Sourdough with Caramelized Leek and Mustard-Pine Nut Mushrooms

1. Make Mustard-Pine Nut Spread

Toast the pine nuts in a small skillet over medium heat for about 3 minutes, or until they are golden and fragrant. Transfer the toasted pine nuts to a mortar and pound them into a fine paste. Stir in the olive oil, whole-grain mustard, agave nectar, a pinch of fine sea salt, and a dash of freshly ground white pepper until well combined. Set the spread aside.

2. Cook Wild Mushrooms

Clean and, if necessary, chop the wild mushrooms. In a cast-iron skillet, warm 1 tablespoon of olive oil over medium-high heat. Add the mushrooms with a pinch of kosher salt and cook, stirring often, for 7 to 10 minutes. The goal is to evaporate the liquid from the mushrooms and allow them to brown, enhancing their flavor. Once the mushrooms are browned, transfer them to a bowl and set aside.

3. Caramelize Leeks

Using the same skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped leek and cook for about 5 minutes until it starts to soften. Stir in the minced fresh thyme and another pinch of kosher salt, cooking for an additional 2 to 3 minutes until the leeks are browned and fragrant. Transfer the leek mixture to a separate bowl and set aside.

4. Toast Sourdough Bread

Preheat your broiler and position the oven rack about 6 inches from the heat source. Arrange the slices of sourdough bread on a baking sheet and broil until they are golden brown on one side. Flip the slices and broil the other side for about 30 seconds, watching closely to prevent burning.

5. Assemble Toasts

Once the bread is toasted, brush each slice with a bit of extra-virgin olive oil. Generously slather the mustard-pine nut spread over the toasts. Top with the caramelized leek mixture, then distribute the cooked mushrooms evenly over each slice. Garnish with chopped fresh tarragon, and season with flaky sea salt and freshly ground white pepper. Serve immediately and enjoy the rustic flavors in every bite.