Recipe courtesy of Marc Murphy

Mushroom and Goat Cheese Tartine with Pickled Red Onions

Tartines can be considered dressed-up open-faced sandwiches, but I love them for their versatility and beautiful presentation. These have autumn written all over them and the variety of mushrooms adds to the appeal. The technique of twice cooking the mushrooms is a restaurant trick that ensures crispy, well caramelized and deeply flavorful mushrooms.
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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

1/2 cup red wine vinegar

Kosher salt 

1/2 small red onion, thinly sliced 

5 tablespoons olive oil 

2 cloves garlic, thinly sliced 

1 pound sliced mixed mushrooms, such as chanterelle, oyster, hen of the woods and trumpet 

Four 3/4-inch-thick slices sourdough bread (see Cook's Note)

4 ounces goat cheese, at room temperature 

1 teaspoon finely grated lemon zest 

Freshly ground black pepper 

1 tablespoon unsalted butter 

2 teaspoons chopped fresh parsley 

2 teaspoons chopped freshy thyme 

Flaky sea salt, such as Maldon, for serving 

Directions

  1. Preheat the oven to 450 degrees F.
  2. Put the red wine vinegar, 1 tablespoon kosher salt and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Put the onions in a small heatproof bowl, then pour over the hot liquid to completely submerge them. Let sit at room temperature to pickle and turn bright pink, about 15 minutes. 
  3. Meanwhile, heat 3 tablespoons of the olive oil in a small saute pan over low heat. Add the garlic and cook until tender, about 5 minutes; the garlic will sizzle but not brown. Set aside in the warm oil to soften and cool, about 5 minutes more. 
  4. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add the mushrooms and a good pinch of kosher salt and cook until just tender and starting to release their liquid, about 5 minutes. Transfer to a colander set over a large bowl to drain. Wipe out the saute pan and reserve for later use. 
  5. Use a pastry brush to brush about 1 tablespoon of the garlic oil on the sliced bread; transfer to a baking sheet. Bake until the bread is toasted on the outside but still soft on the inside, 12 to 15 minutes.  
  6. Add the remaining garlic oil and softened garlic to a medium bowl, then stir in the goat cheese, lemon zest and good grind of pepper. 
  7. Heat the butter and remaining 1 tablespoon olive oil in the reserved saute pan over high heat. Once the oil is very hot and shimmering, add the drained mushrooms and cook, undisturbed, until lightly browned and crisp at the edges, about 2 minutes. Give the mushrooms a good toss, then continue to cook until they are well browned and crisp all over, about 4 minutes more. Add the parsley and thyme and toss until well combined.  
  8. Spread the goat cheese mixture on the toasted bread, then top with the mushrooms. Top with some pickled onions and sprinkle lightly with flaky sea salt. Cut each tartine in half and serve warm. 

Cook’s Note

For this recipe, we recommend using a loaf of sourdough bread from the bakery section of your grocery store (rather than pre-sliced sandwich bread). The bakery sourdough will typically be heartier, which is ideal for holding a lot of toppings. This also allows you to cut the slices at the exact 3/4-inch thickness (you want the bread to be toasted on the outside but soft and pillow-y on the inside). You can cut the tartines into smaller, bite-sized pieces and serve them as canapes.

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