Warm Mushroom Tartines

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 4 slices thick-sliced sourdough or country bread
• 1 lb mixed mushrooms (oyster, cremini, maitake)
• 1 large shallot
• 2 garlic cloves
• 2 tsp fresh thyme leaves
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup dry white wine or vegetable broth
• 1/3 cup crème fraîche or soft goat cheese
• 2 cups baby arugula
• 1/2 lemon
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives

Instructions

1. 1Preheat the broiler or a toaster oven to high. Arrange the bread slices on a baking sheet and toast until the tops are golden and crisp, watching closely so the edges do not burn, about 2 minutes per side if using the broiler.
2. 2Clean the mushrooms and tear or slice them into bite-size pieces so they cook evenly. Thinly slice the shallot and mince the garlic.
3. 3Heat a large skillet over medium-high heat. Add the butter and olive oil; when the foam subsides, add the mushrooms in a single layer. Let them sear undisturbed for 3 minutes until the undersides are deeply browned, then stir and continue cooking until all liquid evaporates and they are caramelized, 6 to 8 minutes total.
4. 4Add the shallot and cook until translucent, about 2 minutes. Stir in the garlic and thyme and cook 30 seconds more until fragrant. Pour in the wine or broth, scraping up any browned bits, and simmer until the liquid reduces to a glossy glaze, 1 to 2 minutes. Season generously with salt and pepper.
5. 5While the mushrooms finish, spread each warm toast generously with crème fraîche or soft goat cheese right to the edges.
6. 6Pile the hot mushroom mixture evenly over the cheese-topped toasts. The heat will slightly melt the cheese into the bread.
7. 7Toss the arugula with a squeeze of lemon, salt, and a few drops of olive oil. Crown each tartine with a small handful of the dressed greens and a sprinkle of snipped chives. Serve immediately while the mushrooms are still warm and the toast is crisp.