Mushroom and Fontina Tartine

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I’m obsessed with a lot of things. Avocados, cookies, cheese and mushrooms. My love affair with mushrooms started a few years back in culinary school and I have been obsessed ever since. They are just so flavorful, meaty and versatile and you can use them in just about anything.

Mushroom and Fontina Tartine from www.whatsgabycooking.com (@whatsgabycookin)

Recently, because it’s been so darn cold here in LA (I know we are total wimps when it comes to weather – but I just can’t help it!) I’ve taken to roasted mushrooms. That way I can sit in front of the oven and warm up as the mushrooms are roasting.

Mushroom and Fontina Tartine from www.whatsgabycooking.com (@whatsgabycookin)

Once the mushrooms are done roasting, you can use them in any variety of things… but one of my favorites is a cheesy tartine. I just take a few pieces of toast, give them a swipe of butter, let them toast up in the oven, and finish it off with a handful of shredded fontina cheese on top. After the cheese has melted, they get a hefty spoonful of the roasted mushroom mixture and a sprinkle of salt and pepper.

Mushroom and Fontina Tartine from www.whatsgabycooking.com (@whatsgabycookin)

Does it get any easier than that? This is a quick and easy meal that everyone will enjoy! I’ve been known to serve it for brunch, lunch and/or dinner. It’s extremely versatile and you’re definitely going to love it!

Mushroom and Fontina Tartine

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By:
Gaby Dalkin
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0
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Ingredients

  • 1 pound assorted wild mushrooms cleaned
  • 5 sprigs fresh thyme plus extra for garnish
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • 4 slices rustic bread
  • 4 teaspoons unsalted butter at room temperature
  • 1 ½ cup shredded Fontina cheese

Instructions

  • Preheat the oven to 425 degrees F.
  • Arrange the mushrooms on a baking sheet. Scatter the fresh thyme on top of the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
  • Transfer the baking sheet into the oven and roast for 25 minutes. Remove the baking sheet from the oven, give the mushrooms a flip onto the other side and finish roasting for 5-10 minutes longer.
  • Once the mushrooms have roasted, remove them from the oven and set aside.Place the 4 pieces of toast onto the same baking sheet and spread 1 teaspoon of butter on each piece of toast.
  • Place the toast into the oven for 2-4 minutes just until the butter is melted.
  • Remove the toast from the oven and evenly distribute the shredded cheese on top. Place the baking sheet back into the oven and bake for 3-4 minutes until the cheese is fully melted.
  • Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Sprinkle with Maldon salt and pepper and extra thyme and serve immediately.
Mushroom and Fontina Tartine: Chef Vision

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21 comments

    • Gaby

      it’s totally a veggie version of a Philly Cheesesteak! love that comparison!

  1. Brooke

    I love this recipe! I’m trying to stay away from meat right now and this would be a great meat substitute! Thanks!

  2. Melissa

    Ooooommmmggg this is SO good! Roasted mushrooms are Amazing!! For something that sounds so simple, it’s incredibly gourmet tasting!

  3. Jane

    I just made this and honestly I think I’ll be having it for dinner every night this week. It was so simple and so good. Thank you Gaby!