Mushroom Tartines

Mushroom Tartine - The New Baguette


We’ve made this for supper two times somewhat recently and have figured out every opportunity shockingly significant, particularly with a serving of salad as an afterthought.

A couple of notes: If your bread is on the softer side, you could need to gently pre-toast it before adding different fixings. Notwithstanding, if it’s excellent or has a dark covering, as mine did, it’s not required. This precisely depends on the money measure of bechamel (3/4 cup); I use around one tablespoon for every cut. If you’d like more, it can undoubtedly be increased with three tablespoons each butter and flour and 1 cup and two tablespoons of milk, and a stacked tablespoon of Dijon. Here it is some tips for meal of the day.


  • 2 tablespoons (30 grams) of unsalted butter
  • 2 tablespoons (15 grams) of all-purpose flour
  • 3/4 cup (175 ml) milk, ideally whole but low-fat should work
  • A few gratings of fresh nutmeg
  • Salt and black pepper to taste
  • 1 tablespoon (15 grams) smooth Dijon mustard


  • 1 1/2 pounds (680 grams) fresh mushrooms (cremini, white or a mix of wild all work), thinly sliced
  • Olive oil and butter as needed
  • 2 teaspoons minced mixed fresh herbs such as rosemary, thyme and sage
  • Salt and black pepper to taste


  • 1 pound loaf of a hearty white or whole wheat sourdough bread, in 3/4-inch slices
  • 8 ounces (225 grams) coarsely grated Gruyere or Comte
  • Chopped fresh flat-leaf parsley, to garnish

Make the sauce: In a large skillet (so you can utilize it again for the mushrooms), soften butter over medium heat, and mix in flour until a paste structure. Gradually sprinkle in milk, whisking the entire time to keep the mixture smooth. Add nutmeg, salt, and pepper and cook, blending, until mixture has stewed for two or three minutes. It will be thick and get thicker as it cools; this makes for a superior spread—Scratch into a bowl and mix in Dijon. Change seasonings if required. Put away.

Heat broiler: To 425 degrees F. Line your giant baking sheet with foil. Cook the mushrooms: Wipe out the skillet and heat over medium-high. Add a glug of olive oil or a mix of olive oil and butter. When it is boiling, add 1/3 to 1/2 of mushrooms, 1/3 to 1/2 of spices, and let sear in a container until brown under, around 2 to 3 minutes, before mixing and proceeding to cook until delicate and any fluid in the skillet has cooked off, around 5 minutes—season well with salt and pepper. Rehash with residual mushrooms.

Collect and bake: Spread bread in one layer on pre-arranged baking sheet. Schmear the whole way to the edges with sauce; you ought to have precisely enough for a thin coat on each. Store each cut with mushrooms; use them all. Sprinkle cheddar over, and since the mushrooms are stored so high, you’ll likely need to squeeze it in a piece with your hand. You’ll be happy you got all the cheddar on there.

Bake for 10 minutes, until cheddar is dissolved everywhere, then, at that point, move to the oven and cook until tops are browned, a couple of moments more (however, watch out for it since grills differ wildly and mine is somewhat frail).

To serve: Scatter with parsley and eat with a knife and fork, ideally with a big green serving of mixed greens as an afterthought.