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Restaurants›Oporto Fooding House & Wine›Mushroom Tartine Recipe

Mushroom Tartine Recipe

Name: Oporto Fooding House & Wines Mushroom Tartine Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 loaf rustic country bread or sourdough loaf; 2 tbs olive oil; 4 cloves garlic cloves; 1 tsp salt; 0.5 tsp freshly ground black pepper; 12 oz mixed wild mushrooms (shiitake, oyster, cremini, chanterelle); 1 tbs unsalted butter; 1 tbs olive oil; 1 tsp fresh thyme leaves; 0.5 tsp fresh rosemary, finely chopped; 1 small shallot, finely minced; 0.75 tsp salt; 0.5 tsp black pepper; 2 tbs white wine or dry vermouth (optional); 3 tbs store-bought or homemade hummus; 2 oz soft goat cheese (chevre); 2 oz shredded or thinly sliced fresh mozzarella; 1 cups baby arugula; 0.5 whole lemon; 1 tsp extra-virgin olive oil; 0.25 tsp red pepper flakes (optional); 1 tbs microgreens or parsley (optional); 2 cups crisps or kettle chips, for serving

Inspired by Oporto Fooding House & Wine

Time35m

Serves3

topless sandwich - hummus, roasted wild mushrooms, goat cheese, mozzarella, arugula, roasted garlic bread, served w/ crisps

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Ingredients

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Roasted Garlic Bread

1 loaf rustic country bread or sourdough loaf

2 tbs olive oil

4 cloves Garlic cloves

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Roasted Wild Mushrooms

12 oz mixed wild mushrooms (shiitake, oyster, cremini, chanterelle)

1 tbs Unsalted butter

1 tbs olive oil

1 tsp fresh thyme leaves

1/2 tsp fresh rosemary, finely chopped

1 small shallot, finely minced

3/4 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs white wine or dry vermouth (optional)

Hummus & Cheeses

3 tbs store-bought or homemade hummus

2 oz soft goat cheese (chevre)

2 oz shredded or thinly sliced fresh mozzarella

Assembly & Garnish

1 cups baby arugula

1/2 whole Lemon

1 tsp extra-virgin olive oil

1/4 tsp red pepper flakes (optional)

1 tbs microgreens or parsley (optional)

2 cups crisps or kettle chips, for serving

Method

Roasted Garlic Bread

Prepare and toast bread

Preheat oven to 425°F (220°C). Slice the loaf into 6 thick slices (about 3/4-inch). Arrange slices on a baking sheet. In a small bowl combine 2 tbs olive oil, minced garlic (smash or finely mince 4 cloves), salt and pepper. Brush or rub the garlic-oil mixture on both sides of each slice. Toast in the oven 8–10 minutes until golden and crisp around edges, flipping once halfway. Remove and keep warm.

Roasted Wild Mushrooms

Clean and prepare mushrooms

Preheat a large skillet over medium-high heat. Trim and, if needed, tear larger mushrooms into bite-size pieces so pieces are uniform. Pat dry with paper towels — do not soak.

Sauté mushrooms

Add 1 tbs olive oil and 1 tbs butter to the hot skillet. When butter foams, add minced shallot and cook 30–45 seconds until fragrant. Add mushrooms in a single layer (work in two batches if necessary). Let mushrooms sear undisturbed 2–3 minutes, then stir and cook another 2–3 minutes until browned.

Finish mushrooms

Add thyme, rosemary, salt, and pepper. If using, deglaze the pan with 2 tbs white wine and scrape up browned bits; cook until liquid mostly evaporates, about 1–2 minutes. Taste and adjust seasoning. Remove from heat and set aside.

Hummus & Cheeses

Spread hummus

Using a spoon or small offset spatula, spread about 1/2 tablespoon to 1 tablespoon (total ~3 tbs across 6 slices) of hummus over each toasted bread slice to form a thin, even layer that will act as glue for toppings.

Add cheeses

Crumble goat cheese into small pieces and distribute evenly across the hummus layer. Top with shredded or thinly sliced mozzarella; if you prefer a slightly melted finish, place assembled slices briefly under a broiler for 1–2 minutes until mozzarella softens (watch carefully).

Assembly & Garnish

Assemble tartines

Divide the roasted mushrooms evenly among the hummus-and-cheese topped slices, piling them slightly for height. Scatter baby arugula over the mushrooms.

Dress and finish

Whisk together juice of 1/2 lemon and 1 tsp extra-virgin olive oil and drizzle lightly over the arugula and mushrooms. Sprinkle red pepper flakes and microgreens or chopped parsley if using. Add an extra grind of black pepper to taste.

Serve

Place 2 cups of crisps or kettle chips on the side and serve the tartines immediately while bread is still warm and crisp.