Warm Mushroom & Apple Toast

Open-face tartines are a French café staple that make toast feel like a real meal. This version layers butter-seared mushrooms with tart Granny Smith apple and fresh thyme on crisp sourdough.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 290 cal
• 8g protein
• 36g carbs
• 14g fat
• 4.2g fiber

Every recipe here is free to read.

Ingredients

• 4 thick sourdough slices
• 8 oz mixed mushrooms (shiitake and cremini)
• 1 large Granny Smith apple
• 1 shallot
• 1 tsp minced fresh rosemary
• 1 tsp fresh thyme
• 1 garlic clove
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 1 tsp Dijon mustard
• 2 Tbsp chopped fresh parsley
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp lemon zest

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler until deeply golden and crisp on the edges; keep warm.
2. 2Wipe the mushrooms clean and slice them thickly. Core the apple and cut it into thin matchsticks. Mince the shallot and garlic.
3. 3Heat a 10-inch skillet over medium-high heat with the olive oil and butter until the butter foams. Add the mushrooms in a single layer and cook undisturbed 3–4 minutes until they sear and release moisture.
4. 4Stir in the shallot, garlic, rosemary, and thyme. Continue cooking 3–4 minutes more until the mushrooms are deeply browned and fragrant.
5. 5Add the apple matchsticks, salt, and pepper. Toss gently for 2 minutes just until the apple warms and softens at the edges while staying bright and crisp.
6. 6Remove the pan from heat and stir in the Dijon mustard and lemon zest so the dressing lightly coats every piece.
7. 7Spread a thin swipe of any remaining pan juices onto each toast, then pile the warm mushroom-apple mixture high on top.
8. 8Finish with a shower of chopped parsley and an extra grind of black pepper. Serve immediately while the toast is still crunchy underneath.