Easy Mushroom Tartine with Spreadable Goat Cheese
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, a pile of savory pan-roasted oyster mushrooms & caramelized onions, this satisfying mushroom toast is perfect for brunch, lunch, or dinner.
Ingredients
- 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)
- Microgreens
- Runny Egg
Instructions
Mushroom Mix
- 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.
Goat Cheese
- 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.
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!
Notes
- 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)
Nutrition
Calories: 425kcalCarbohydrates: 20gProtein: 21gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 44mgSodium: 2017mgPotassium: 989mgFiber: 4gSugar: 10gVitamin A: 1167IUVitamin C: 15mgCalcium: 156mgIron: 3mg
Tried this recipe?Let us know how it was!