Indulge in the earthy flavors of mushrooms with our delectable Mushroom Tartine recipe. Top pan-roasted slices of sourdough, with a herbed goat cheese spread. Mound the balsamic-glazed mushrooms on the cheese spread and garnish with radishes and dill. Savor these amazing flavors as an appetizer, or even as a quick lunch! Fall in love all over again with the balsamic-glazed mushrooms by making my Asparagus Mushroom Soup recipe.
Use up any remaining mushrooms with my Bacon and Mushroom Pasta. For a more hearty soup containing mushrooms, I recommend trying my Wild Rice Hamburger Soup. Make my Dates stuffed with goat cheese if you are looking for more appetizers made with goat cheese.
Ingredients
Use your choice of mushrooms for this, but I truly recommend having Oyster mushrooms as part of the mix, for their meatier texture. As for the sourdough, it is best to purchase it unsliced so you can make thicker slices. See below for the list of ingredients that I used.
- Cremini Mushrooms
- Oyster Mushrooms
- Shallot or White Onion
- Balsamic Vinegar
- Greek Yogurt
- Goat Cheese
- Fresh Dill
- Salt
- Radishes
- An unsliced loaf of Sourdough bread
See recipe card for quantities.
Instructions
Slice the mushrooms and shallots thinly.
Heat a frying pan on medium-high heat. Season with salt and pepper. Stir and cook for 10 minutes, or until golden.
Make the cheese mixture while the mushrooms cook. Stir together the goat cheese, Greek yogurt, salt, and the fresh dill, until smooth.
Deglaze the pan with the balsamic vinegar. Stir it in until absorbed. Take the pan off the heat and transfer to a bowl.
Slice the sourdough in ¾ inch slices. Drizzled them with olive oil.
Place the bread slices in a hot pan to toast them on both sides.
Place the roasted bread slices on plates. Top each of them with a thick layer of the goat cheese spread. Spoon a layer of the cooked mushroom mixture on top of the cheese. Place a few slices of radish on top and sprinkle with fresh dill.
Substitutions
- Mushrooms - Use any type of mushrooms you want for this. I used ⅓ Oyster Mushrooms and ⅔ Cremini Mushrooms, but you can also use White Button mushrooms or any combination you want.
- Cheese Spread - Make this snack even easier by using your favorite Boursin cheese. You can also replace the Greek yogurt in the recipe with sour cream.
- Bread - Enjoy this Mushroom Tartine recipe with your choice of bread, especially if you have any dietary restrictions like a gluten allergy.
- Make it a dip by spreading the cheese mixture on a plate and topping it with the mushroom mixture, radishes and fresh dill. Serve with pita chips or crackers.
Storage
Store elements of the Mushroom Tartine separately if wanting to make in advanced, because once assembled, the grilled bread will start to soften. Place the Mushroom mixture and the Dill Spread in their own airtight containers and refrigerate for 2-3 days. Freezing any part of this recipe is not recommended.
Recipe
Mushroom Tartine
Ingredients
- 4 Slices Sourdough Bread thick slices
- 4 pieces Red Radish thinly sliced
- 1 tablespoon Fresh Dill for garnish
Mushroom Mixture
- 1 tablespoon Olive Oil
- 100 grams Oyster Mushrooms thinly sliced
- 200 grams Cremini Mushrooms halved and sliced
- 1 large Shallot thinly sliced
- ½ teaspoon Salt
- 1 tablespoon Balsamic Vinegar
Cheese Spread
- ½ cup Goat Cheese plain or herbed
- ½ cup Greek Yogurt or sour cream
- ¼ cup Fresh Dill finely chopped
- 1 pinch Salt or to taste
Instructions
Cook the Mushroom
- In a large frying pan on medium-high heat, drizzle in the olive oil. Place the sliced mushroom and shallot in the pan and cook until caramelized and golden brown.
- Sprinkle in the salt and then drizzle the balsamic vinegar in the pan. Stir right away to evenly coat the mushrooms in vinegar until absorbed. This should only take 5-10 seconds.
- Place the contents of the pan in a clean bowl and reserve.
Make the Cheese Spread
- In a bowl, combine the goat cheese, Greek yogurt, chopped dill, and a pinch of salt. Stir everything until smooth and well combined.
- Adjust seasoning to taste and reserve.
Assemble the Mushroom Tartine
- Slice 4 thick sliced of sourdough and drizzles them with olive oil.
- Heat up the previously used frying pan on medium-high heat. Place the sliced of bread, olive oil side down. Roast until golden and then drizzle the other side before flipping them over to roast.
- Place the pan-roasted slices of sourdough on plate. Spread a thick layer of the Cheese Spread on top.
- Continue by placing a mound of the Mushroom Mixture on top of the cheese spread. Top with sliced of radish and fresh dill before enjoying!
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