Wild Mushroom Tartine

Earthy, aromatic, and irresistibly savory, this Wild Mushroom Tartine (wild mushroom toast) combines simple, rustic flavors. It's made with sautéed wild mushrooms, fresh thyme, Dijon mustard, Sherry vinegar, and crème fraîche piled high on artisan rye bread. Suited to an elegant breakfast or a light meal.

We seem to be in our mushroom era, and the last we checked, that's not a crime. What is a crime, though, is not trying these simple, umami-packed mushroom toasts (shroasts if you will).

To make this toast stand out, the shrooms should be wild, and the bread needs to be rye. Rye, you ask? The earthy tang of the rye bread and the wild mushrooms make this toast specTOASTular. And while that may not be a word, we promise you the combo is worth it.

What is a tartine?

A tartine is a French open-faced sandwich typically made with a slice of artisan bread topped with various ingredients like cheese, spreads, meats, vegetables, or fruits. The term comes from the French word tartiner meaning "to spread."

All of our gourmet toasts on this site are technically tartines. Whether sweet or savory a tartine makes the solid breakfast or light lunch.

What you will need

The ingredients are simple and easy to find, and you won't need fancy equipment.

• Wild mushrooms Look for different kinds of mushrooms so that you have a variety of shapes, tastes, and textures. Some wild mushroom varieties include MorelsChanterelles, Porcini, Lion's Mane, Chicken of the Woods, and Maitake. Our grocery store sells a "gourmet" mushroom package that has a mix of some of these, plus portobello (not technically wild, but they have so much flavor). If you can't find wild mushrooms, we would stick with portobellos for the best flavor. Avoid bland-tasting white button mushrooms. Note: we're no forager, so our wild mushrooms come from the market, but if you're versed in foraging, then by all means, forage away!
• Butter To saute the mushrooms. We prefer the richness of butter, but you could also sauté the mushrooms in olive oil.
• Dijon mustard This adds a nice tang.
• Worcestershire sauce Adds another layer of umami flavor.
• Sherry vinegar a splash to de-glaze the pan when sauteeing. You could also use Champagne vinegar.
• Fresh herbs When it comes to mushrooms, it's a tie for us between fresh thyme and rosemary to complement the mushrooms. We kept reaching for the thyme when testing this recipe, but either would work.
• Crème fraîche This is essentially a French "sour cream" but richer. It's spread on top of the toast before topping it with the mushrooms. You can substitute Greek yogurt, labneh, or ricotta.
• Rye bread While you can technically use any bread you want, we HIGHLY recommend classic rye (with seeds is even better). The earthy flavor and the taste of the caraway in the rye pair beautifully with the mushrooms. Whichever bread you choose, make sure it's a thick, sturdy bread that can stand up to the ingredients. Another good option is sourdough or ciabatta.

Step-by-step instructions

Mushrooms cook down quickly, so you can have this mushroom toast in no time. Full instructions are in the recipe card.

Melt the butter in a skillet, then saute the mushrooms, salt, and pepper until browned. Add the Dijon, Worcestershire, and thyme, and saute until fragrant. Next, add a splash of vinegar to deglaze the pan. Season to taste.

Melt the butter in the same pan until foamy. Add the bread and toast both sides until golden brown.

Spread the crème fraîche over the bread.

Expert tips

When sauteeing your mushrooms, don't crowd the pan. This will allow the mushrooms to brown. Even though we make a small amount at a time, we still cook them in batches to get a good sear. Using a heavy skillet or cast-iron pan will also help with browning.

Mix it up

You can make this mushroom tartine your own by swapping out some of the ingredients. Here are some winning combos to try!

• Add some garlic or onions when sauteeing the mushrooms.
• In place of the crème fraîche, try this butter bean hummus or this red pepper pesto as a base for the mushrooms.
• Sneak in more veggies. Sauteed spinach, fresh peas, or roasted asparagus pair well with mushrooms.
• Looking for extra protein? Toss in some drained beans such as chickpeas or cannellini beans.
• Top the finished toast with grated parmesan or gruyère cheese.

Serving suggestions

Gourmet toast isn't for breakfast- it's suited to lunch or even a light dinner. Serve it alone or paired with a light salad or creamy soup.

Keeping leftovers

This mushroom tartine should be eaten right away, however, any leftover cooked mushrooms can be stored in the fridge for up to 5 days. Not a bad idea to make a batch of mushrooms in advance so you can have this toast all week long.

Kitchen questions

How do we wash mushrooms?

Mushrooms and water don't mix. Use a damp paper towel or a soft brush (like a pastry brush or a mushroom brush) to gently wipe away dirt. For more stubborn dirt, you can quickly rinse them under cold water and immediately dry them with a paper towel.

How do we store mushrooms?

Store them in paper bags or even paper towels (any moisture will cause them to spoil faster). Do not rinse or clean until ready to use. Store in the fridge for 5-7 days.

More savory dishes

So many flavors to choose from!

Ingredients

Makes 2 toasts

• 4 tbsp unsalted butter, divided
• 4 ounces wild mushrooms (see notes)
• ½ tsp Kosher or fine sea salt, divided
• ¼ tsp fresh ground pepper, divided
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 4 sprigs fresh thyme leaves
• splash Sherry or Champagne vinegar
• ¼ cup crème fraîche
• 2 slices rye bread

Equipment

• non-stick skillet or cast iron pan

Method

1. In a large skillet over medium-high heat, melt the butter until foamy. Add the mushrooms and half the salt and pepper, and saute until the mushrooms start to brown, about 3-5 minutes.

2. When the mushrooms start to brown, add the Dijon, Worcestershire sauce, thyme, and the remaining salt and pepper. Saute for about 1 minute until the flavors come together. Add the vinegar, scraping down any browned bits until the vinegar evaporates. Remove from the heat and set aside while you toast the bread.

3. In the same skillet you cooked the mushrooms in, melt the remaining butter over medium heat. When the butter foams, add the bread slices and cook until golden brown. Flip and repeat on the other side, about 2 minutes.

4. Assemble the toast: Lay out the bread. Divide and spread the crème fraîche over the toast, followed by the mushrooms. Season to taste with additional salt, pepper, or thyme. Serve immediately.

Kitchen notes

• Look for different kinds of mushrooms so that you have a variety of shapes, tastes, and textures. Some wild mushroom varieties include MorelsChanterelles, Porcini, Lion's Mane, Chicken of the Woods, and Maitake. Our grocery store sells a "gourmet" mushroom package that has a mix of some of these, plus portobello (not technically wild, but they have so much flavor). If you can't find wild mushrooms, we would stick with portobellos for the best flavor. Avoid bland-tasting white button mushrooms.
• When sauteeing your mushrooms, don't crowd the pan. This will allow the mushrooms to brown. Even though we make a small amount at a time, we still cook them in batches to get a good sear. Using a heavy skillet or cast-iron pan will also help with browning.
• In place of the crème fraîche, you can use ricotta, labneh, Greek yogurt, or even your favorite hummus.