Roast Beef Toasts With Wild Mushroom Mustard Roast Beef Toasts With Wild Mushroom Mustard

Roast Beef Toasts With Wild Mushroom Mustard | Food styling by David Grenier | Prop styling by Andrea McCrindle Image by: Jodi Pudge

Dried mushrooms pack a wonderfully concentrated and savoury flavour that takes this mustard to a whole new level. This recipe is a great way to use leftover roast beef, but you can easily use ham or pork roast if that’s what you’ve got on hand.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In food processor, pulse mushrooms until finely chopped.

In small bowl, stir mushrooms with boiling water until combined; let stand for 5 minutes. Stir in mustard and garlic.

Using mandoline, shave beet into paper-thin slices.

Spread 2 tbsp of the mushroom mustard onto each bread slice; top each with 1/4 cup of the spinach. Top with roast beef and beet slices. Sprinkle with shallot and capers (if using).

Tip from The Test Kitchen: Like most condiments, the mushroom mustard will only get better as it ages in the fridge. A great way to use up the leftovers is to make decadent Mushroom Mustard Aioli: Combine 1 part mushroom mustard with 2 parts light mayonnaise; serve as a dip with roasted root vegetables, french fries or pretzels.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 890 mg
  • Sugars 5 g
  • Protein 33 g
  • Calories 412
  • Total fat 7 g
  • Potassium 499 mg
  • Cholesterol 48 mg
  • Saturated fat 3 g
  • Total carbohydrate 52 g


  • Iron 45
  • Folate 69
  • Calcium 8
  • Vitamin A 9
  • Vitamin C 8
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Roast Beef Toasts With Wild Mushroom Mustard