WHAT’S COOKIN’ Mushroom Tartines with Goat Cheese WRITTEN BY TAMMY CIRCEO, RESIDENT CULINARY CONTRIBUTOR Tartines are simply an open-faced sandwich. Sauteed mushrooms with shallot, garlic, and thyme piled on top of goat cheese makes the best tartine! Mushroom Tartines with Goat Cheese are a beautiful light lunch served with a salad, but most often, I serve them as an appetizer on small toasts. You can make them a bit of a more substantial lunch by adding some soft scrambled eggs or an over easy fried egg. Look for the freshest mushrooms possible. If you are fortunate enough to have an excellent grocery store or mushroom farm near you, count your blessings. If you are forced to buy mushrooms in a plastic bin with cellophane wrap around it, peer into it and make sure they are as fresh as possible, then remove them from that wrapping when you get home. Mushrooms are best stored in paper bags. Use whatever kind of mushrooms you prefer … oyster, shitake, chanterelles, creminis, brown buttons, white buttons … use one or use all! INGREDIENTS • 4 ounces mixed mushrooms, sliced • 1 Tablespoon butter • 2 Tablespoons shallots, chopped finely • 2 teaspoons garlic, finely minced • ¼ cup white wine • 2 teaspoons fresh thyme leaves • 2-3 ounces soft goat cheese • Baguette rounds or sourdough toasts INSTRUCTIONS 1 / Heat a skillet over medium-high heat. Add the butter and when it is sizzling, add the mushrooms. (I recommend a cast iron skillet.) 2 / Cook them till the moisture is mostly released, then add the shallots and garlic. Allow them to cook 3-5 minutes until fragrant and cooked through and till the moisture is released. 3 / Deglaze the pan with the white wine and add the thyme leaves. Remove from the heat. 4 / Toast the bread, spread with the goat cheese, then top with the sauteed mushrooms. Garnish with more thyme sprigs. NOTES • The recipe specifies goat cheese, but I love to experiment with different cheeses. Brie is a favorite! • This recipe is, of course, small enough for a light lunch for a couple of people, or for appetizers for a small dinner party. Scale it as you need. I’ve often made it using two pounds of mushrooms rather than just four ounces! B on Appétit! Tammy Circeo, Freelance Recipe Writer www.tammycirceo.com IG: @tammycirceocheznous FB: TammyCirceoChezNous Greet Mercer Island 23
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