Description
This Mushroom Toast recipe (aka Mushroom Tartine) is savory, comforting, and delicious any time of day! Ready in 20 minutes, it’s a quick and easy meal we think you’ll fall in love with!
Ingredients
Units
Scale
- 2–3 tablespoon olive oil (or sub with 1/2 butter or ghee)
- 12–16 ounces mushrooms (oyster, cremini, button, chanterelles, morels, shiitake, porcini, etc.), sliced or torn
- Salt and pepper, be generous
- 2 garlic cloves- sliced, or rough chopped (not too small)
- 1 shallot – chopped
- 2 tablespoons fresh thyme (or sage or rosemary)
- Splash wine (white, sherry wine, red, rose, marsala)- like 4 tablespoons, or sub water or broth.
- Drizzle of Truffle oil
- 2 pieces of toasted sourdough bread
- Cheese: melty cheese (gruyere, comte, swiss, brie, cambozola goat cheese), or vegan cheese
Instructions
- Preheat oven to 400F (or use a toaster oven)
- Heat oil over medium heat. Add the mushrooms, and salt and pepper and saute, stirring until mushrooms are golden and tender, lowering heat to medium-low.
- Once golden and tender, make a well in the center of the pan, add more olive oil if needed and sprinkle in the shallots and garlic and thyme, stirring in the center for 1-2 minutes or until fragrant. Stir to incorporate, and saute 2-3 minutes.
- Add the wine (or water) to deglaze the pan, and stir, letting this cook off, then turn the heat off. Taste and adjust the salt and pepper – you want this to be flavorful!
- Spread or layer the cheese over two slices of bread, place on the rack in the toaster oven , to toast the bread and melt the cheese.
- Pile the warm mushrooms over the warm, toasty, melty sourdough toast. If using truffle oil, drizzle it now.
- Serve with a salad and call it dinner!
Notes
Sauteed mushrooms will keep up to 4 days in the fridge.
Nutrition
- Serving Size: one piece toast with 1 ounce Gruyere
- Calories: 400
- Sugar: 3.8 g
- Sodium: 441.7 mg
- Fat: 20.6 g
- Saturated Fat: 5.3 g
- Carbohydrates: 40.5 g
- Fiber: 3.7 g
- Protein: 15.2 g
- Cholesterol: 18.2 mg
