Mushroom Tartines with Goat Cheese
French tartines are simply an open-faced sandwich. Sauteed mushrooms with shallot, garlic, and thyme piled on top of goat cheese makes the best tartine! Make them for a light lunch with a salad, or cut the bread smaller and serve them as appetizers for any party.
Ingredients
- 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
Instructions
- 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.
Notes
This recipe is, of course, small enough for a light lunch for a couple of people, or for appetizers for a small dinner party. Scale it as you need. I've often made it using 2 pounds of mushrooms rather than just four ounces!
Tried this recipe?Let us know how it was!