Mushroom and White Bean Toast
By Taeyoung Chang, Head Chef, Coho Coffee, Vancouver, British Columbia
Taeyoung Chang is a chef whose passion is his love of root-to-stem cooking and letting simple ingredients shine to build flavourful dishes. As a champion of a zero-waste kitchen, he most recently spearheaded a food waste and plant-based catering company to fight food security through creative event management. During this time, he developed zero-waste cooking classes, created custom plant-based and food waste forward menus, and educational lunch and learns.
He began his journey in the kitchen eight years ago and has worked at The Acorn, Juno Kim Catering, and teaching at Dirty Apron Cooking School. He spent a year in South Korea to open a restaurant before returning to Vancouver and landing a place as the head chef of Coho Coffee. “When I researched Coho and met with the team, I was drawn to their strong commitment to supporting local and promoting local,” says Chang. “They certainly share my cooking ethos - bringing people together through food and community, all the while educating them about sustainability and food waste. It’ll definitely be a theme for the seasonal menus.”
INGREDIENTS
Roasted mushrooms
5lb oyster & king mushrooms
1 tbsp oil
1 tbsp honey
1 tbsp shio koji
1 tbsp tamari
Salt to taste
Terroir: We use oyster and king mushrooms that are a blend of locally cultivated and wild , and season them with one of the businesses located in the commissary called VanKoji. This beefs up the umami aspect of the mushrooms and gives a bit more dimension than just salt would.
Braised Navy beans
.25c Navy beans - raw (.5c soaked)
2L water
3 tbsp olive oil
.25 onion, julienned
1 clove garlic, sliced thinly
3 cracks black pepper
1 tsp soft herbs: basil, tarragon, parsley, etc.
1 tsp lemon juice
Lemon zest to taste
Salt to taste
Terroir: We’re sourcing our grains from Flourist - a traceable flour, grain and seed supplier that sources exclusively through Canadian farmers and families.
Sourdough:
Slice off a half inch slice
Terroir: Our sourdough is another one of our commissary businesses coming from Tall shadow Bakery - they use traceable grains, locally produced salt, and really focus on the slow fermentation process.
Greens:
1oz greens
3 parts oil
1 part vinegar
Terroir: We use a kale mix of up to six different varieties from Sole Food Farms - an urban farm located 10 minutes down the road from us that has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems.
RECIPE
Roasted mushrooms :
In a bowl whisk together oil, honey, tamari, koji until combined. Toss your mushrooms in this mix and lay out on a sheet tray lined with parchment paper in a single layer.
Bake at 350°F for 15-20 minutes until honey starts to caramelize and mushrooms are golden - season with salt to finish.
Braised Navy beans:
Soak cannellini beans in 4 times the amount of water as beans the night before.
In a medium sized pot, add 1 tbsp olive oil and toast your peppercorns until lightly fragrant. Sweat your garlic and onions in the same oil until translucent- golden.
Strain your beans and add them to the pot with at least 6 inches of water, salt like you’re cooking pasta.
Cover and simmer for 35-40 minutes or until beans are very tender. Strain and keep some of the salty bean water.
Mix the beans with the remaining 2 tbsp olive oil, roughly chopped herbs and a squeeze of lemon and zest, add your salty bean liquid a tsp at a time until seasoned to your liking and lightly mashed.
Sourdough:
Grill or toast in your oven until golden brown or lightly charred.
Greens:
Making a basic vinaigrette works great with your greens, with 3 parts oil to 1 part vinegar and a pinch of salt.
To assemble:
Add the bean mash, seasoned greens and roasted mushrooms to your grilled bread and serve.