Roasted Mushroom and Gruyère Tartine

Instructions

1. Prepare the mushrooms
   Preheat oven to 425°F (220°C). Clean and slice the mushrooms, then toss them in a bowl with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast the mushrooms
   Roast the mushrooms in the preheated oven for 15-20 minutes, stirring halfway through, until they're golden brown and have released their moisture. The edges should be slightly crispy.
3. Sauté the shallots
   While the mushrooms are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced shallots and cook until soft and translucent, about 3-4 minutes.
4. Combine mushrooms and shallots
   When the mushrooms are done, remove them from the oven and transfer to the skillet with the shallots. Add the fresh thyme and balsamic vinegar, and cook for 1-2 minutes more to combine the flavors. Season with additional salt and pepper if needed.
5. Prepare the bread
   Reduce oven temperature to 375°F (190°C). Lightly butter one side of each slice of sourdough bread and place them, buttered side down, on a clean baking sheet. Toast in the oven for about 5 minutes until lightly golden.
6. Assemble the tartines
   Remove the bread from the oven. Flip the slices over and divide the mushroom mixture evenly among them, spreading it to the edges. Top each with a generous amount of grated Gruyère cheese.
7. Melt the cheese
   Return the tartines to the oven and bake for 5-7 minutes, or until the cheese is completely melted and bubbling with some golden spots. For extra color, you can broil for the last minute, watching carefully to prevent burning.
8. Garnish and serve
   Remove from oven, sprinkle with chopped parsley and red pepper flakes if using. Cut each tartine in half if desired, and serve immediately while hot and cheese is still gooey.