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. Perfect for an elegant breakfast or a light meal.
I seem to be in my mushroom era, and the last I 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, I promise you the combo is worth it.
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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 my gourmet toasts on this site are technically tartines. Whether sweet or savory, a tartine makes the perfect 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 Morels, Chanterelles, Porcini, Lion's Mane, Chicken of the Woods, and Maitake. My 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, I would stick with portobellos for the best flavor. Avoid bland-tasting white button mushrooms. Note: I'm no forager, so my wild mushrooms come from the market, but if you're versed in foraging, then, by all means, forage away!
- Butter- To saute the mushrooms. I 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- Just 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 me between fresh thyme and rosemary to complement the mushrooms. I 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, I 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.
Add a heaping amount of mushrooms to the toast. Season with salt and pepper to taste.
👩🍳Expert tips
When sauteeing your mushrooms, don't crowd the pan. This will allow the mushrooms to brown. Even though I make a small amount at a time, I 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 just for breakfast- it's perfect for lunch or even a light dinner. Serve it alone or paired with a light salad or creamy soup.
Storage
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.
Frequently asked questions
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.
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!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Wild Mushroom Tartine
Equipment
- non-stick skillet or cast iron pan
Ingredients
- 4 tablespoon unsalted butter, divided
- 4 ounces wild mushrooms see notes
- ½ teaspoon Kosher or fine sea salt, divided
- ¼ teaspoon fresh ground pepper, divided
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 4 sprigs fresh thyme leaves
- splash Sherry or Champagne vinegar
- ¼ cup crème fraîche
- 2 slices rye bread
Instructions
- 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.4 tablespoon unsalted butter, divided, 4 ounces wild mushrooms, ½ teaspoon Kosher or fine sea salt, divided, ¼ teaspoon fresh ground pepper, divided
- 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.1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 4 sprigs fresh thyme leaves, splash Sherry or Champagne vinegar
- 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.2 slices rye bread
- 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.¼ cup crème fraîche
Notes
- Look for different kinds of mushrooms so that you have a variety of shapes, tastes, and textures. Some wild mushroom varieties include Morels, Chanterelles, Porcini, Lion's Mane, Chicken of the Woods, and Maitake. My 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, I 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 I make a small amount at a time, I 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.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Marilyn says
Loved this recipe! Perfect appetizer or snack….even girl dinner!!! You know, when you don’t feel like cooking a whole meal or ordering out, the mushrooms are hearty enough to fill you up!!!