Mushroom Tartine
This herby, cheesy, buttery mushroom tartine is a simple yet sophisticated toast to serve for brunch. Mushrooms are sautéed with butter and herbs, wrapped in melted provolone cheese, and served on top of a slice of herby bread. Comforting and rich, you can double this recipe to serve a crowd for a late-morning brunch.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.
This recipe calls for cremini mushrooms because of 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. If you want to try a different cheese, try a gouda or gruyere. You can also use cheese that has been thinly sliced or slice your own from a block.
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.
Nutrition
Calories: 334kcalCarbohydrates: 21.77gProtein: 22.86gFat: 17.66gSaturated Fat: 11.64gFiber: 9.1gSugar: 35.89g
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