Fresh Mushroom Tartine

Serves 2 · 12 min prep · 10 min cook

Ingredients

• 2 large slices thick-sliced country bread or sourdough
• 10 oz mixed fresh mushrooms (oyster, beech, cremini)
• 2 tbsp extra-virgin olive oil
• 1 shallot
• 1 garlic clove
• 1 tbsp fresh tarragon
• 2 tbsp fresh chives
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp Dijon mustard
• 1/3 cup whole-milk ricotta or soft goat cheese
• 1/2 lemon
• 1 cup microgreens or baby arugula

Instructions

1. 1Toast the bread slices in a toaster or under a broiler until deeply golden and crisp on the outside yet still soft inside. Rub one side of each warm slice lightly with the cut side of a garlic clove for aroma.
2. 2Wipe mushrooms clean and slice or tear into thin, even pieces so they cook quickly and stay delicate. Finely mince the shallot.
3. 3Heat olive oil in a medium skillet over medium-high heat. Add the shallot and cook 1 minute until fragrant and just softening.
4. 4Add the mushrooms in a single layer as much as possible. Let them sear undisturbed for 2 minutes to develop color, then stir and continue cooking until they are tender, glossy, and any liquid has cooked off, about 5 to 7 minutes total.
5. 5Season the mushrooms with salt, pepper, and chopped tarragon. Remove from heat and finish with a squeeze of lemon juice and most of the chives.
6. 6In a small bowl stir the ricotta or goat cheese with Dijon mustard and lemon zest until smooth and spreadable. Taste and adjust seasoning.
7. 7Spread a generous layer of the seasoned cheese on each toasted bread slice. Pile the warm sautéed mushrooms evenly over the cheese.
8. 8Top with microgreens or arugula and the remaining chives. Serve at once with knife and fork or as a handheld open-faced lunch.