Mushroom and Herb Tartine
Open-faced sandwich with savory mushrooms and fresh herbs
Ingredients
Instructions
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Toast the breadBrush the sourdough slices with olive oil on both sides. Toast in a 375°F (190°C) oven for 5-7 minutes until golden and crisp around the edges but still slightly soft in the middle.
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Prepare the mushroomsHeat butter and olive oil in a large skillet over medium-high heat. Add shallots and cook for 2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
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Cook the mushroom mixtureAdd the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with salt and pepper. Add thyme and rosemary halfway through cooking.
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Deglaze and finishPour in the white wine or vermouth and scrape up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 2 minutes. Lower the heat and stir in the crème fraîche or mascarpone until well combined. Remove from heat.
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Assemble the tartinesPlace the toasted bread slices on a serving platter or individual plates. Divide the mushroom mixture evenly among the bread slices, spooning it generously on top.
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Garnish and serveSprinkle each tartine with grated Parmesan cheese, fresh parsley, and a grind of black pepper. Top with microgreens or baby arugula. Drizzle with a little extra olive oil if desired. Serve immediately while still warm.
Nutritional Information
320
Calories
per serving
11
Protein
g per serving
28
Carbohydrates
g per serving
18
Total Fat
g per serving
6
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
580
Sodium
mg per serving
5
Vitamin C
mg per serving
2.5
Iron
mg per serving
Mushroom and Herb Tartine is Also Known As
French Mushroom Toast, Tartine aux Champignons et Herbes or Open-Faced Mushroom Sandwich
