Wild Mushroom & Goat Cheese Tartines

14 May

Wild mushroom and goat cheese tartines

I recently read an interesting perspective that Crostini’s are so 2012! What’s trending in the world of crusty bread based appetizers are Tartines. For me either of these are just different names for petite open faced sandwiches topped with anything you can dream off. And the possibilities really are endless! Mushroom Tartines

My mother has been making mushroom toasts – toasts topped with diced and cooked white button mushrooms with parsley for years. My Wild Mushroom and Goat Cheese Tartine recipe is a more refined (French Tartine worthy) and amplified version of her idea. And I call it a Tartine – because as a writer I need to stay current by embracing whatever is trending!

You of course are free to call it a Crostini, Bruschetta, or even a toast! However you christen these beauties won’t change the “Oohs” and “Aahs” you will hear when someone bites into one. Earthy wild mushrooms are transformed to an even more luscious state with the addition of white wine and aromatic truffle oil.  The grand finale of the crumbled goat cheese is just the icing on the cake or rather on an already splendid tartine!

Wild Mushroom and Goat Cheese Tartines Recipe
Yield: About 18 finger food sized Tartines
Time: 20 minutes

1 tablespoon of Olive Oil + more for drizzling on the bread
2 teaspoons fresh thyme, chopped
2 large shallots of 4 small ones, chopped
4 cloves of garlic
16oz blend of your favorite cultivated wild mushrooms, cleaned and sliced (See note)
½ cup of dry white wine (Such as Sauvignon Blanc)
Salt and Pepper to taste
1 tablespoon parsley,chopped
1 ½ teaspoons of black truffle oil (You can also use white truffle oil)
2-3 oz of goat cheese, crumbled
½ -3/4 of a French baguette, cut into ½ inch thick slices (Slice on a bias)


  • I use a combination Cremini, Shitake and Chanterelle mushrooms. Since varieties like Chanterelle and Shitake are more expensive I used 8 oz of a cheaper mushroom like cremini and then the other 8oz  is a blend of the more expensive ones. They all come together beautifully!
  • Do ahead: You can cook the mushrooms a few hours before assembling the tartines,  just reheat them before assembling. You can also toast the bread and store in an air-tight container 6 hours before assembling the tartines.

1) Pre-heat the oven to 350F. Arrange the sliced bread on a baking sheet and drizzle with some olive oil. Bake in the oven for 4 minutes or until the bread is light golden. Remove from the oven and cool. Once cooled store them in an air tight container.
2) In a large skillet heat the olive oil on medium heat. Add the shallots, garlic and thyme and cook till the shallots turn translucent and garlic is cooked (about 2-3 minutes).  DO NOT BROWN OR BURN THE GARLIC!
3) Add the sliced mushrooms and cook for a minute stirring occasionally. Now add the wine and cook till the wine is almost completely evaporated and the mushrooms are fully cooked (remember to stir occasionally).
4) Turn off the heat and season with salt and pepper. Stir in the parsley and truffle oil. Taste and adjust seasonings accordingly.
5) Assemble the tartines by placing a spoonful of the mushrooms on each slice of toasted bread. Finish with crumbled goat cheese. Serve immediately after assembling.

Meal Ideas:

4 Responses to “Wild Mushroom & Goat Cheese Tartines”

  1. foodisthebestshitever May 15, 2013 at 3:02 am #

    Timeless combo. And if you’re worried about crostini being too 2012 try “mushrooms and goats cheese en croute”. New vogue baby!

  2. Peri's Spice Ladle May 15, 2013 at 12:30 pm #

    Love the flavor combination of goat cheese and wild mushrooms and the special touch from black truffle oil…Great recipe, Neha! I think crostinis are not so 2012, they are here to stay! Don’t you agree!

  3. Zest May 15, 2013 at 12:49 pm #

    This sounds delicious 🙂

  4. gotasté May 18, 2013 at 1:26 am #

    Wow…I love this combination of mushrooms and goat cheese. Looks so divine.

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