Warm and comforting, this mushroom tartine recipe is cheesy, buttery, and herby, a dish even the most ardent mushroom hater will love (I have one in my family!).
This recipe calls for mushrooms to be sautéed in butter and covered in melted provolone cheese on top of toasty, herby bread. It is rich, delicious, and luscious.
Easy to prepare, you can eat this toast with a fork and knife or pick it up with your hands, making it a good dish for a large party. This recipe will fill your home with earthy, buttery aromas and is perfect for a late-morning brunch.
A savory and rich dish, this mushroom tartine goes with herby and sharp flavors. A good accompaniment would be a citrus salad with arugula, shaved parmesan, and a bright vinaigrette. I like to have this with a bold cup of tea or strong coffee. But you might also enjoy it with a sharp-tasting French 75 or spruce up a glass of club soda with a spring of rosemary and a slice of lemon.
What really makes this recipe work is the way the mushrooms are prepared and cooked. Make sure to slice the mushrooms thinly and allow ample time when you are sautéing. You want to let the mushrooms caramelize and cook down. Mushrooms have a lot of water in them, so the sautéing process is not a step that should be rushed.
What You Need to Make a Mushroom Tartine
This recipe requires crusty bread, mushrooms, dried thyme, dried rosemary, kosher salt, unsalted butter, and provolone cheese. I used rosemary olive oil bread for this recipe. I would recommend using crusty white bread, preferably one that has herbs in it. I also used cremini mushrooms. I chose creminis for their mild and earthy flavor and simple but sturdy texture. You can substitute these for another mushroom you like or use a variety of mushrooms.
- Dried thyme
- Dried rosemary
- Kosher salt
- Unsalted butter
- Provolone cheese
This mushroom tartine is simple to make. You will need a cutting board, a knife, a sheet pan, a non-stick skillet, and a spatula. The bread I used was sliced at the bakery, but if you need to slice your bread, you will need a bread knife as well.
How To Make a Mushroom Tartine
Prepare the mushrooms: Thinly slice 24 oz of mushrooms, removing any excess stems (I know that seems like a lot, but they will cook down!).
Melt the butter in a non-stick skillet and add the mushrooms, herbs, and salt. Cook on medium heat for 8-10 minutes or until the mushrooms have caramelized and are tender.
Prepare the toasts: Preheat the oven to 375ºF. Put the slices of bread on a baking sheet. Place a slice of provolone cheese, thinly sliced, on top of the bread.
Place in the hot oven for 3-4 minutes, or until the cheese begins to melt. Remove them from the oven but leave the toast on the baking sheet.
Assemble the tartines: Portion out the sautéed mushrooms on top of the bread.
Place a slice of provolone on top of the mushrooms and return the pan to the oven for 3-4 minutes until the cheese has just melted. Remove from the oven.
Can I use another type of cheese?
Provolone has a mellow flavor that balances the herbs nicely. If you want to try a different cheese, try a gouda or gruyere. I also recommend using cheese that has been thinly sliced. I used pre-sliced cheese here, but you can also slice your own from a block.
Can I make this in advance?
You can prepare your mushrooms a few hours in advance, but this dish tastes best freshly made. The mushrooms can get rubbery if they sit for too long. You can reheat leftover tartines in a hot oven to remelt the cheese, but this is not as tasty as when fresh.
Can I use fresh herbs instead of dried herbs?
Of course! You can use fresh herbs. I like the woody, hearty flavors of rosemary and thyme. You could also try adding a tiny amount of chopped sage.
- 4-6 slices artisan bread (preferably rosemary olive oil or other crusty white bread, depending on how large your slices of bread are)
- 8-12 slices of thinly sliced provolone cheese
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 24 oz cremini mushrooms
- Preheat the oven to 375ºF.
- Thinly slice 24 oz of cremini mushrooms.
- In a non-stick skillet, melt 3 tablespoons of unsalted butter on medium heat.
- Once the butter has melted, add the mushrooms, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, and ½ teaspoon of kosher salt.
- Sauté the mushrooms for 8-10 minutes or until tender. Stir occasionally.
- On a baking sheet, place 4-6 slices of bread. Place one slice of provolone on each slice and put it into the preheated oven.
- Remove the bread once the cheese has started to melt, 3-4 minutes.
- Spread the cooked mushrooms on top of each piece of toast.
- Place another slice of provolone on top of the mushrooms and return the baking sheet to the oven for 3-4 minutes, or until the cheese has started to melt.
- Allow to cool slightly and then remove from the baking sheet.
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