MUSHROOM TARTINE RECIPES
A WILD MUSHROOM TARTINE - FORAGER CHEF
Steps:
- Lightly oil the bread and grill or toast deeply, meanwhile, heat the oil and add the mushrooms and cook on medium-high heat for a few minutes until lightly caramelized.
- Season the mushrooms to taste with salt. If the mushrooms are giving off a lot of water which can happen if you had to rinse them to remove grit, keep cooking until the water evaporates and the mushrooms start to brown. When the mushrooms start to brown and smell nice and nutty, add a knob of butter if the pan looks dry, then add the garlic and stir, then cook until it smells a little toasty, about 1 minutes.
- Finally, double check the seasoning, adjust as needed then add the parsley and spread the bread with the cheese or butter, lay some pickles on it, then top with the mushrooms, purslane tips and serve immediately.
RICOTTA & MUSHROOM TARTINE RECIPE | EATINGWELL
This savory open-face sandwich recipe features citrus-spiked ricotta cheese. You can try it with any variety of mushrooms, including portobello, shitake, and oyster.
Provided by Katie Shields, M.S., RDN
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Total Time 15 minutes
Number Of Ingredients 8
Steps:
- Heat oil in a small nonstick skillet over medium heat. Add mushrooms; cook, stirring occasionally, until most of their water is released.
- Mix ricotta, lemon zest, lemon juice, and garlic in a small bowl.
- Lightly toast bread, if desired. Spread the ricotta mixture on the bread. Top with the mushrooms and drizzle with vinegar.
Nutrition Facts : Calories 219.4 calories, CarbohydrateContent 20.4 g, CholesterolContent 19.2 mg, FatContent 10.5 g, FiberContent 2.2 g, ProteinContent 11.8 g, SaturatedFatContent 3.9 g, SodiumContent 193.6 mg, SugarContent 3.7 g
More about "mushroom tartine recipes"
RICOTTA & MUSHROOM TARTINE RECIPE | EATINGWELL
This savory open-face sandwich recipe features citrus-spiked ricotta cheese. You can try it with any variety of mushrooms, including portobello, shitake, and oyster.
From eatingwell.com
Total Time 15 minutes
Category Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Calories 219.4 calories per serving
From eatingwell.com
Total Time 15 minutes
Category Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Calories 219.4 calories per serving
- Lightly toast bread, if desired. Spread the ricotta mixture on the bread. Top with the mushrooms and drizzle with vinegar.
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WILD MUSHROOM TART RECIPE - NYT COOKING
This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There’s enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.
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MUSHROOM TERRINE RECIPE - FOOD.COM
From the French Elle Magazine, Arielle Dombasle's grandmother's recipe. Make in a loaf pan or terrine, cut in slices or cubes. Good hot, cold or room temp. Only 4 ingredients.
From food.com
Total Time 1 hours
Calories 125 per serving
From food.com
Total Time 1 hours
Calories 125 per serving
- I like it room temp, in cubes, as is.
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MUSHROOM AND MARSALA-ONION TARTINES RECIPE | COOKING LIGHT
For the mushrooms, use either a presliced mix of wild mushrooms from the grocery store or seek out more unique varieties at specialty stores or a farmers market. For the toasts, we recommend using a good-quality sourdough.
From cookinglight.com
Total Time 60 minutes
Calories 475 per serving
From cookinglight.com
Total Time 60 minutes
Calories 475 per serving
- Combine beans, 2 tablespoons oil, 1 1/2 teaspoons vinegar, garlic, 1/2 teaspoon salt, and chopped thyme in a high-powered blender. Process until mixture is smooth and has the texture of hummus, adding water, 1 teaspoon at a time, if mixture is too thick, until desired consistency is reached, about 30 seconds. Set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add onions; cook, stirring occasionally, until browned, about 5 minutes. Reduce heat to medium; add sugar and 1/4 teaspoon salt. Cook, stirring constantly, until sugar starts to melt, about 20 seconds. Add stock; cook, stirring occasionally, until liquid is reduced by half and onions have softened, about 6 minutes. Stir in wine; cook, stirring occasionally, until liquid is reduced by half, about 6 minutes. Stir in remaining 1 tablespoon vinegar; cook, stirring occasionally, until sauce is syrupy, liquid is reduced to about 3 tablespoons, and onions are glazed, 14 to 16 minutes. Remove from heat; cover to keep warm. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add just enough mushrooms to cover bottom of skillet (about one-third of mushrooms). Cook, undisturbed, until bottoms are golden brown, 2 to 3 minutes. Flip and cook until softened, 2 to 3 minutes. Transfer to a bowl. Repeat procedure twice with remaining 2 tablespoons oil and remaining mushrooms. Toss cooked mushrooms with pepper and remaining 1/4 teaspoon salt. Spread bean mixture evenly over toasted bread slices. Top each slice with about 1/4 cup onions and 1/2 cup mushrooms. Drizzle tartines evenly with onion glaze; sprinkle with thyme leaves.
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MUSHROOM, RICOTTA AND FRIED EGG TARTINE - GOOD HOUSEKEEPING
Looking to add a new egg dish to your breakfast mix? Try this Mushroom, Ricotta and Fried Egg Tartine.
From goodhousekeeping.com
Total Time 30 minutes
Category vegetarian, brunch, breakfast, brunch, eggs
Cuisine American
From goodhousekeeping.com
Total Time 30 minutes
Category vegetarian, brunch, breakfast, brunch, eggs
Cuisine American
- In a large heavy skillet on medium heat, drizzle bread with olive oil and toast until slightly charred, about 3 minutes on each side. Set aside. Wipe skillet clean and return to stove top on low heat, add butter and allow to fully melt while swirling around the pan to cover the surface area. Once butter has melted, crank heat to medium, add garlic and sauté until starting to soften, then add mushrooms and allow to cook without stirring for 3 minutes, toss and do the same on the other side. Add in vinegar, walnut, salt and pepper to taste and remove from heat. In a small nonstick skillet, drizzle a little oil and fry eggs one at a time to desired doneness. Divide ricotta between the two slices of toast. Spoon over sautéed mushrooms and its cooking liquid and top each with a fried egg. Drizzle chopped chilies and oil over eggs and garnish with fresh torn herbs.
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EGG AND MUSHROOM TARTINE | BRUNCH | TASTE LIFE
Tartine, which also means “toast” is French, is an open faced sandwich with once slice of bread that can be topped with a variety of ingredients. It’s quick and easy, perfect for a brunch, and we’re here to show you our version. The mushroom is sautéed with spinach and gives an earthy flavor, which we pile over Swiss cheese. Top with an egg, and sprinkle on some black pepper for the perfect touch.
From tastelife.tv
Reviews 5
Total Time 13 minutes
From tastelife.tv
Reviews 5
Total Time 13 minutes
- Enjoy!
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EASY AND SAVORY MUSHROOM TARTINE – GARDEN & GUN
From gardenandgun.com
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MUSHROOM TARTINE - THE NEW BAGUETTE
May 10, 2021 · Start the mushrooms. Heat 2 tablespoons oil in a large skillet over medium heat. Add the mushrooms with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper to taste. Cook until they’re golden brown, stirring occasionally, about 8 minutes. To assemble, spread a very thin layer of mustard on each piece of bread and place on a baking sheet.
From thenewbaguette.com
From thenewbaguette.com
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MUSHROOM AND THYME TARTINES RECIPE - LOVEFOOD.COM
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MUSHROOM AND FONTINA TARTINE - WHAT'S GABY COOKING
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MOREL MUSHROOM TARTINE WITH CHIVES RECIPE
From seriouseats.com
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WILD MUSHROOM TARTINE RECIPE AND WINE PAIRING
Apr 19, 2021 · 1. Heat grill or grill pan. Drizzle bread with olive oil and season with salt & fresh ground black pepper. Grill bread on both sides and set aside. 2. Heat a sauté pan over medium high heat. Add butter and cook until butter starts to brown and smell nutty. Add mushrooms, thyme, and crushed garlic cloves to the pan and season with salt and pepper.
From wineriesi.org
From wineriesi.org
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ROASTED MUSHROOM TARTINE WITH FONTINA CHEESE - CASA DE CREWS
Sep 10, 2018 · Sprinkle with sea salt and pepper. Roast for 20 minutes. Remove from oven, give the mushrooms a stir, and roast another 10 minutes. Remove from oven, set aside. Spread ghee or unsalted butter onto each slice of sourdough, and toast for 1-2 minutes in oven. Remove the toast from the oven top with Fontina. Bake 2-3 minutes, until cheese has ...
From casadecrews.com
From casadecrews.com
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ROASTED MUSHROOM TARTINES WITH AVOCADO RECIPE | MARTHA STEWART
Skip the usual sauteing and try roasting mushrooms for these clever toasts. It intensifies the fungi's earthy flavor and seals in the juices, rendering them a perfect complement to creamy avocado. Whole Living, December 2012
From marthastewart.com
From marthastewart.com
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MUSHROOM SCALLION TARTINE WITH POBLANO YOGURT | 101 COOKBOOKS
Instructions. Heat the oven to 450F. Toss the mushrooms with 2 tablespoons of the olive oil and a sprinkling of salt and pepper. Arrange in a single later on a baking sheet, cover with aluminum foil (or parchment paper), and bake for about 20 minutes, flipping once along the way. Get the scallions in there next.
From 101cookbooks.com
From 101cookbooks.com
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PICKLED MUSHROOMS FROM 'BAR TARTINE'
Mar 26, 2019 · Co-chefs Nicolaus Balla and Cortney Burns have made fermented and pickled foods a defining part of their menu at Bar Tartine, and these Pickled Mushrooms from their newly released cookbook, Bar Tartine: Techniques and Recipes, deliver on their promise of addictiveness. Whole button mushrooms are first roasted, then pickled in a garlicky, paprika-laced paste (the paprika giving them a "strong ...
From seriouseats.com
From seriouseats.com
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SUNDAY BRUNCH: FALL MUSHROOM TARTINE | WGN-TV
Oct 18, 2020 · Chef Jeremy Leven from the Gold Goose Tartine joined Sunday Brunch to share his recipe for Fall Mushroom Tartine. Ingredients: 2 T. light cooking oil (e.g., olive-canola blend) 4 oz. mixed ...
From wgntv.com
From wgntv.com
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MUSHROOM TART RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
Directions. Preheat oven to 425 degrees F. Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the ...
From foodnetwork.com
From foodnetwork.com
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EGG AND MUSHROOM TARTINE | GET CRACKING
Add mushrooms, and garlic if desired. Cook until softened, 4 to 5 minutes, stirring occasionally. Add spinach and a pinch each of salt and pepper; stir to combine.
From eggs.ca
From eggs.ca
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