Mushroom Tartines with Goat Cheese are a beautiful light lunch served with a salad, but most often, I serve them as an appetizer on small toasts. You can make them a bit of a more substantial lunch by adding some soft scrambled eggs!
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What kind of mushrooms should I use?
Look for the freshest mushrooms possible. If you are fortunate enough to have an excellent grocery store or mushroom farm near you, you should count your blessings. If you are forced to buy mushrooms in a plastic bin with cellophane wrap around it, just try to peer into it and make sure they are as fresh as possible.
I like to use a mix of mushrooms like oyster, shitake, chanterelles, and creminis, but you can use just one variety as well. By the way, creminis are the same thing as baby bellas and are probably the most commonly found.
The aromatics are simple.
I love to use both shallots and garlic. However, if I can't get shallots, I'll just use a bit of onion. If it's a French mushroom tartine, I feel it must have garlic. And be sure to season well with salt and pepper.
Cook the mushrooms first in a bit of butter, then add the shallots and garlic. Cook until they are soft, then add some white wine. Continue cooking until the wine is reduced from the pan, then remove from the heat and add the thyme leaves.
Baguette or sourdough toasts?
I usually use homemade sourdough toasts because I'm still mastering the art of baguettes! However, both are delicious and simply a vehicle for the goat cheese and mushrooms so use what you have or what your tastes dictate.
What kind of goat cheese?
Well, if you can find one with an Eiffel tower on the packaging, you might be in the right place! Other than that specificity, look for a soft goat cheese, not an aged one.
How to assemble Mushroom Tartines with Goat Cheese
Toast the baguette or sourdough toasts. Personally, I like them to have a bit of char on them and if you are serving them as appetizers, it's especially helpful if they are toasted so they are a bit more stable and can be held in the hand.
Spread a bit of goat cheese on each piece, pile on some mushrooms, then garnish with some fresh thyme.
How to serve Mushrooms Tartines with Goat Cheese
Serve as a light lunch with a green salad. To add more substance, you can add some soft scrambled eggs. This is also a wonderful appetizer. just make smaller toasts so that your guests can easily hold them in hand.
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If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Mushroom Tartines with Goat Cheese
- 4 ounces mixed mushrooms sliced
- 1 Tablespoon butter
- 2 Tablespoons shallots chopped finely
- 2 teaspoons garlic finely minced
- ¼ cup white wine
- 2 teaspoons fresh thyme leaves
- 2-3 ounces soft goat cheese
- Baguette rounds or sourdough toasts
- Heat a skillet over medium-high heat. Add the butter and when it is sizzling, add the mushrooms.
- Cook them till the moisture is mostly released, then add the shallots and garlic. Allow them to cook long enough to be fragrant and cooked through, 3-5 minutes, and till the moisture is released.
- Deglaze the pan with the white wine and add the thyme leaves. Remove from the heat.
- Toast the bread, spread with the goat cheese, then top with the sauteed mushrooms. Garnish with more thyme sprigs.
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