As exotic as it sounds, a tartine is simply an open-faced sandwich. In this case, however, the sauteed mushrooms with shallot, garlic, and thyme piled on top of goat cheese take it to a whole new level!

These tartines work well as a beautiful light lunch served with a salad, but I most often serve them as an appetizer on small toasts. You can make them a bit of a more substantial lunch by adding some soft scrambled eggs or an over easy fried egg.

Look for the freshest mushrooms possible. If you are fortunate enough to have an excellent grocery store or mushroom farm near you, count your blessings. If you are forced to buy mushrooms in a plastic bin with cellophane wrap around it, peer in to ensure they are as fresh as possible, then remove them from that wrapping when you get home. Mushrooms are best stored in paper bags.

Use whatever kind of mushroom you prefer … oyster, shitake, chanterelles, creminis, brown buttons, white buttons … or combine them all!

4 ounces mixed mushrooms, sliced

1 Tbsp. butter

2 Tbsp. shallots, chopped finely

2 tsp garlic, finely minced

¼ cup white wine

2 tsp fresh thyme leaves

2-3 ounces soft goat cheese

Baguette rounds or sourdough toasts

 

Heat a skillet over medium-high heat. Add the butter and when sizzling, add the mushrooms (I recommend a cast iron skillet).

Cook till the moisture is mostly released, then add the shallots and garlic. Allow them to cook 3-5 minutes until fragrant and cooked through, and until the moisture is released.

Deglaze the pan with the white wine and add the thyme leaves. Remove from heat.

Toast the bread, spread with the goat cheese, then top with the sauteed mushrooms. Garnish with more thyme sprigs.

The recipe specifies goat cheese, but I love to experiment with different cheeses. Brie is a favorite!

 

This recipe is small enough for a light lunch for a couple of people or appetizers for a small dinner party. Scale it as you need. I've often made it using two pounds of mushrooms rather than just four ounces!

 

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer