Mushroom Tartine

Instructions

1. Toast the bread
   Brush sourdough slices with 1 tablespoon 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 center.
2. Prepare the mushrooms
   Clean mushrooms with a damp paper towel. Slice larger mushrooms and tear any larger varieties like oyster mushrooms into bite-sized pieces. Ensure they're thoroughly dry before cooking to achieve proper browning.
3. Sauté aromatics
   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add shallots and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
4. Cook the mushrooms
   Increase heat to medium-high. Add remaining olive oil and butter to the pan. Add mushrooms in a single layer (work in batches if needed) and cook without stirring for 2-3 minutes to develop a golden brown color. Stir and continue cooking until mushrooms are golden all over, about 5-7 minutes total.
5. Season and deglaze
   Add thyme leaves, salt and pepper to the mushrooms. Pour in the white wine (if using) and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Cook until liquid is mostly evaporated, about 1-2 minutes.
6. Finish the mushroom mixture
   Reduce heat to medium-low. Stir in the heavy cream or crème fraîche and simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning if necessary.
7. Assemble the tartines
   Place the toasted bread slices on serving plates. Divide the mushroom mixture evenly among the bread slices, piling it generously on top.
8. Garnish and serve
   Sprinkle each tartine with fresh parsley and top with shaved Parmesan cheese. Serve immediately while still warm.