Sautéed Mushroom & Apple Tartines

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 (about 3/4-inch thick) thick country bread or sourdough slices
• 14 oz, sliced mixed mushrooms (cremini, shiitake, oyster)
• 1 large, thinly sliced firm apple (Honeycrisp or Pink Lady)
• 1 large, thinly sliced shallot
• 1, minced garlic clove
• 2 tsp fresh thyme leaves
• 1/2 tsp minced fresh rosemary
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 tsp Dijon mustard
• 2 cups baby spinach or arugula
• 1/4 cup chopped toasted hazelnuts or walnuts
• 1 tsp lemon zest
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp sherry vinegar or apple cider vinegar

Instructions

1. 1Preheat the broiler or a toaster oven to high and position a rack about 6 inches from the heat.
2. 2Brush both sides of the bread slices lightly with olive oil and toast under the broiler until golden and crisp at the edges, 1–2 minutes per side; set aside.
3. 3Heat a large skillet over medium-high heat. Add the remaining olive oil and butter. When the butter foams, add the mushrooms in an even layer.
4. 4Let the mushrooms sear without stirring for 3–4 minutes so they develop a deep brown crust, then stir and continue cooking until they release liquid and it mostly evaporates.
5. 5Add the sliced shallot, minced garlic, thyme, and rosemary. Season with salt and pepper and sauté until the shallot softens and everything smells fragrant, about 3 minutes more.
6. 6Stir in the vinegar to deglaze the pan, scraping up any browned bits, then remove the skillet from heat.
7. 7Spread a thin layer of Dijon on each toasted bread slice.
8. 8Pile a small handful of spinach or arugula on each tartine, then spoon the hot mushroom mixture generously over the greens so they wilt slightly.
9. 9Tuck thin apple slices among and on top of the mushrooms so you get crisp fruit in every bite.
10. 10Scatter the chopped toasted nuts and lemon zest over the tartines. Finish with a final grind of black pepper and a tiny pinch of flaky salt if you have it.
11. 11Serve immediately while the toast is still crunchy and the mushrooms are warm—perfect open-faced lunch plates that feel café-worthy yet take minutes.