A Toast You’ll Love: Three Mushroom Tartine

4 months ago

A toast to love!


Three Mushroom Tartine

Makes 4 servings


4 slices Batard bread, sliced ½-inch thick

3 Tbsps Olive oil

1 garlic clove


1 Tbsp butter

3 tsps of olive oil

1/2 cup white onion, minced

1 tsp of garlic, minced

200 g brown button mushrooms, quartered – convert

200 g shiitake mushrooms, stems removed and sliced – convert

100 g oyster mushrooms, sliced – convert

300 g Fontina cheese, sliced – convert

Salt and pepper, to season

* Fresh chopped herbs of choice (thyme, oregano, rosemary, parsley)

4 eggs, cooked sunny side-up

  1. First, prepare the toast. Drizzle slices of bread with olive oil on both side and toast in a toaster oven.
  2. Gently rub garlic on one side of each slice while bread is warm. Set aside.
  3. For the toppings, melt butter in a sauté pan over medium heat until it froths. Add minced onions and garlic. Sprinkle with salt and cook until translucent, about 5 minutes. Set aside in a bowl.
  4. In a bowl, mix all the sliced mushrooms. Heat the same sauté pan over medium to high heat. Add one teaspoon of olive oil and put in the mixed sliced mushrooms in batches. Make sure not to overcrowd the pan and don’t stir the mushrooms around. Allow the first batch of mushrooms to brown nicely on one side, before stirring them lightly in the pan to finish their cooking. Set the cooked mushrooms aside in a bowl, and start over with another small batch of mushrooms, browning them nicely before setting them aside, until you cook all the mushrooms.
  5. Add the cooked onions, garlic and fresh chopped herbs to the cooked mushrooms. Mix all the ingredients and set aside.


  1. Layer the toasted bread with sliced Fontina cheese and heat in the toaster oven, until just melted.
  2. Spoon a layer of mushrooms over the melted cheese and top with the fried egg. Season with salt and pepper, then serve right away.
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