If you're in the mood for a quick & simple Meatless Monday recipe, this delectable Mushroom Tartine is the way to go. Made with just 10 ingredients in about 30 minutes (using just one pan!!), this is the easy midweek meal you've been looking for.
Featuring a buttery, large-format crouton, herbed spreadable goat cheese with yogurt, and a pile of savory pan-roasted oyster mushrooms & caramelized onions, this satisfying mushroom toast is perfect for brunch, lunch, or dinner.
Why You'll Love This Recipe
Despite being someone who gets paid to cook and write about food, there are many times throughout the work week when dinnertime rolls around and I haven't even begun to consider "what's for dinner?"
When those occasions inevitably spring forth, I always have a few quick & easy recipes in my back pocket. Whether it's one of my favorite pantry pastas, a speedy meal made from tinned fish, or something tasty on toast, there's one unifying theme: midweek meals are always super simple and satisfying.
Aside from being the perfect addition to your Meatless Monday routine, this wild mushroom tartine recipe is also:
- Quick & Easy - You only need about 10 minutes of prep and 20ish minutes of occasionally stirring the mushrooms and onions to get this hearty vegetarian meal on the table.
- Meal-Prep Friendly - Feel free to whip up your spreadable herbed goat cheese and yogurt mix and sauté the onion and mushroom mix on the weekend so your midweek dinner is just one piece of buttery toast away!
- Super Versatile - Make it gluten-free, swap in different types of mushrooms or alliums, or swap out the toast in favor of a fluffy omelet shell or jacket potato. You can also add in the protein of your choice to customize it further. Read on below for tons of ideas to make do with whatever you have on hand.
- Made With Only 10 Ingredients - A short ingredient list always Plus most of them are pantry and fridge staples!
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make this caramelized onion and mushroom tartine. Here's everything you'll need, plus a few notes to keep in mind:
- Butter - Using a little butter adds lots of rich flavor and helps to add gorgeous golden-brown color to your veggie mix. You can swap in vegan butter or use extra oil if you're dairy-free.
- Mushrooms - I love oyster mushrooms for this, but you're welcome to use any combination of white button, cremini, king trumpet, shiitake, or other wild mushrooms you prefer!
- Yellow Onion - Feel free to swap in red, sweet, or white onions if needed. Shallots will also work.
- Kosher Salt & Freshly Cracked Black Pepper - Basic seasonings are all you need when you have so many other flavors going on!
- Dry White Wine - I always keep a box of inexpensive Pinot Grigio in the pantry for my cooking needs — it'll last a good, long time even after opening.
- Goat Cheese (Chevre) - While there are technically lots of different kinds of goat cheese, we're looking for the fresh variety that comes in a log.
- Plain Greek Yogurt - I always have a tub of yogurt in the fridge to act as the base of breakfast parfaits, for dolloping on chili as you would sour cream, and literally dozens of other uses. Here it acts to help lighten the goat cheese and make it more spreadable.
- Fresh Dill Leaves - Me and dill are homies for life. I want it on nearly any savory meal I make these days, so I always have a big bunch on hand. You can swap in ~1 Tablespoon of dried dill if you prefer.
- Sourdough - I like using the long middle slices from a boulé, but feel free to swap in your favorite sliced crusty bread.
Optional, for serving
- Flaky Salt - A sprinkle of Maldon adds the perfect amount of texture while seasoning your wild mushroom toast to perfection.
- Extra Dill or Other Fresh Herbs (e.g. parsley) - For a pop of color and some extra, bright herbaceousness.
- Lemon - Add some lemon juice and/or zest to your goat cheese spread for some extra zing.
- Microgreens - These pretty little nutrient powerhouses are as tasty as they are attractive. Reach for micro-arugula for a nice, peppery bite.
- Runny Egg - Adding a gorgeous oozing yellow yolk adds color and extra heartiness. Our Dash Egg Maker has been a real game-changer since we got it. If you fancy vegetarian protein on the fly, there's nothing that'll make it so easy and intuitive!
How To Make A Mushroom Tartine
This rustic meal of mushrooms on toast will be ready before you know it. Here's how to make it:
Step 1: Cook Mushrooms. Heat 1 tablespoon each of oil and butter over medium heat in the largest sauté pan you have. When the butter is melted and bubbling, add the mushrooms and approximately half the salt. Sauté until slightly wilted and beginning to brown.
Step 2: Caramelize Onions. Add the onions and remaining salt to the pan with the mushrooms. Continue to sauté, stirring occasionally, until the liquid evaporates, the onions are caramelized, and the mushrooms are getting a lovely golden crust, about 20-25 minutes. There should be some fond (that's kitchen-speak for the yummy brown bits) sticking to the bottom of the pan.
Step 3: Deglaze the pan with the white wine, scraping up the browned bits of fond. Continue to cook until the wine is evaporated. Adjust seasoning as needed. Remove the mushroom and onion mix from the pan.
Step 4: Make The Spreadable Goat Cheese. Meanwhile, mash together goat cheese, yogurt, and 3 tablespoons of the dill (reserve 1 tablespoon for serving) with a fork. Season with salt and pepper to taste.
Step 5: Make Crouton. Heat the remaining ½ tablespoon of oil and butter over low-medium heat. Pan-fry the sliced bread until golden and lightly crisp.
Step 6: Assemble. Smear the prepared croutons with the goat cheese mixture. Top with the sautéed mushroom and onion mixture. Season with flaky salt to taste. Add a sprinkle of the remaining fresh dill and any other garnishes you desire, then dig in!
As much as I love this dead-simple wild mushroom tartine recipe just as its written, there are TONS of opportunities for you to make it your own. Here are some variations worth considering:
- Add Protein - If you want to bulk up your meal consider adding an over-medium egg or two. This would also be a good spot for pickled eggs, chicken paillards, thinly sliced pork tenderloin or steak, flaked salmon, or any other leftover proteins you might have kicking around.
- Add Greens - A handful of peppery arugula lightly dressed with lemon juice and olive oil would add a lot of flavor here. Microgreens are also a great option!
- Add Lemon and/or Garlic - Add extra oomph to your yogurt-cheese spread by adding lemon zest, lemon juice, and/or a clove or two of grated garlic.
If any of the ingredients make this meal a no-no for your diet, consider making any of the following swaps:
- Gluten-Free - Feel free to swap in your favorite GF bread, or opt for a cauliflower or potato "steak" as your carby base.
- Dairy-Free/Vegan - Swap in your favorite plant-based dairy alternatives like vegan butter, plant-based goat cheese, and plain coconut or soy-based Greek-style yogurt.
- Lower-Fat & Lower-Calorie - Rather than frying the toast to buttery, golden perfection, simply toast it to give it enough structure to hold up to the weight of your cheese spread and mushrooms.
- Brush, don't wash, your mushrooms. Mushrooms are like little sponges, and since we want to get them nice and brown, introducing any more water to the mix will make it take much longer. Use a clean kitchen towel or a soft-bristled brush to remove any dirt.
- Freeze or refrigerate your onions for 15-20 minutes before slicing. This helps to prevent the noxious gasses that make you cry from spreading quite so far.
- Skip the knife for your mushrooms. Pulling them like chicken or pork, or breaking them into craggy pieces gives them a meatier consistency and offers more places for flavor to hide.
- Don't crowd the mushrooms. This was a big piece of advice I learned from Julia Child when I was just a tot watching PBS. You need to give mushrooms lots of space in the pan so they can release their water and brown, not steam, as they cook.
- Reuse the pan you cooked the mushrooms and onions in to pan-fry the croutons. Fewer dishes = less effort + less water used = happier me + happier planet.
- Make-Ahead. Feel free to make the mushroom-onion mix and goat cheese spread several days ahead of time.
- Check your local international market for more interesting varieties of mushrooms and cheaper fresh herbs. Here in Nashville, regular grocery stores like Aldi, Kroger, Publix, and Trader Joe's generally only carry three basic types of mushrooms: white button, cremini (a.k.a. Baby Bella), and portobello. If you want to branch out to other types of fungi, international grocery stores are the way to go. I was able to get a full pound of oyster mushrooms for just $4, and a giant 2-week stash of dill for just $1.09!
I honestly love this savory mushroom tartine so much, I could eat it for any meal. It's great as a breakfast or brunch dish, especially when topped with a runny egg. The pan-roasted mushroom and onion mixture is also excellent for tucking into fluffy omelet shells or making savory crepes.
Mushroom toast is also a deliciously quick & simple WFH lunch. Work ahead of time on your meal prep day to make your whipped goat cheese spread and mushrooms, then simply toast or pan-fry your bread when you're ready to eat.
For dinner, serve it alongside a simple salad and a glass of dry white wine as a light meal. It also makes for a lovely dinner party appetizer as a precursor to my Marmite Mustard Leg of Lamb with Garlic and Rosemary, Instant Pot Beef Stew with Bacon, Red Wine Braised Short Ribs with Parmesan Polenta, Ribeye Steak with Harissa Roasted Vegetables, or any other entrée you desire.
Frequently Asked Questions
Tartine is just a fancy French word for an open-faced sandwich. 🤓
Absolutely! Put an egg on it, and pretty much anything is breakfast, right?
Heck yeah! I love to add them to my morning omelets, egg bites, and scrambles, tuck them into jacket potatoes, add them to pasta, toss them into grain bowls, or really put them anywhere that I could use a hit of savory, umami goodness.
I buy mine shrink-wrapped in plastic at our international grocery store and keep them in the fridge. They last upwards of a week this way!
If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Instagram, Pinterest, & Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!
More Tartine & Toast Recipes
Easy Mushroom Tartine with Spreadable Goat Cheese
- 1.5 tablespoon Olive Oil, divided
- 1.5 tablespoon Butter, divided can swap in vegan butter or use extra oil.
- 1 lb Oyster Mushrooms pulled into shreds or torn into bite-sized bits. You're welcome to use any combination of white button, cremini, king trumpet, shiitake, or other wild mushrooms you prefer!
- 1 large Yellow Onion (~14-16oz), sliced vertically from root to stem. Feel free to swap in red, sweet, or white onions if needed. Shallots will also work!
- 1.5 teaspoon Kosher Salt I used Morton's — 1.5x for Diamond
- .5 - 1 teaspoon Freshly Cracked Black Pepper
- ¼ C Dry White Wine
- 3 oz Goat Cheese (Chevre) feel free to use plain or herbed goat cheese here, or your favorite plant-based alternative.
- 3 oz Plain Greek Yogurt
- ¼ C Fresh Dill Leaves, divided (from a small, ~35 gram bunch; ~12 grams of leaves); can swap in ~1 Tablespoon dried dill
- 2 - 4 large, thin slices Sourdough I like using the middle slices from a boulé, but feel free to swap in your favorite sliced crusty bread.
Optional, for serving
- Flaky Salt to taste
- Extra Dill
- Other Fresh Herbs (e.g. parsley)
- Runny Egg
- Heat 1 tablespoon each of oil and butter over medium heat in the largest sauté pan you have. When the butter is melted and bubbling, add the mushrooms and approximately half the salt. Sauté until slightly wilted and beginning to brown.
- Add onions and remaining salt. Continue to sauté, stirring occasionally, until the liquid evaporates, the onions are caramelized, and the mushrooms are getting a lovely golden crust, about 20-25 minutes. There should be some fond sticking to the bottom of the pan.
- Deglaze the pan with the white wine, scraping up the browned bits of fond. Continue to cook until the wine is evaporated. Adjust seasoning as needed. Remove the mushroom and onion mix from the pan.
- While the mushroom and onion mix is cooking, make the herbed goat cheese. Mash together goat cheese, yogurt, and 3 tablespoons of the dill (reserve 1 tablespoon for serving). Season with salt and pepper to taste.
Large-Format Crouton (Optional, see notes)
- In the same pan as you cooked the mushrooms (to cut back on dishes), heat the remaining ½ tablespoon of oil and butter over low-medium heat. Pan fry the sliced bread until golden and lightly crisp.
- Smear the prepared croutons with the goat cheese mixture. Top with the sautéed mushroom and onion mixture. Season with flaky salt to taste. Add a sprinkle of the remaining fresh dill and any other garnishes you desire, then dig in!
- Sautéed Mushroom Mix and Spreadable Goat Cheese can be prepared and stored in the fridge up to 5 days ahead of time.
- For a lighter meal, simply toast the bread instead of pan-frying it like a crouton.
- Add extra heft and protein with a fried, soft-boiled, or pickled egg.
- Pairs well with a glass of dry, mineral-y white wine (e.g. Pinot Grigio, Vinho Verde, Txocolina)
Let's taco 'bout it.