Mushroom Tartines: A Savory Open-Faced Delight
Explore the rich flavors and textures of mushroom tartines—a perfect combination of bechamel, sautéed mushrooms, and melty cheese.
If you crave the comforting blend of creamy sauce, sautéed mushrooms, and melty cheese atop crusty bread, mushroom tartines will exceed your expectations. This honest yet irresistible dish, inspired by Smitten Kitchen, transforms simple ingredients into an elegant meal suitable for lunch, dinner, or as a hearty appetizer. Beyond just a sandwich, it balances earthy flavors, creamy textures, and satisfying crispness—a true ode to mushrooms.
What Are Tartines?
Tartine is the French word for an open-faced sandwich, typically built from a slice of hearty, rustic bread piled high with toppings—in this case, mushrooms, bechamel sauce, herbs, and rich cheese. The interplay between the crisp, toasted base and luxurious toppings creates a dish both rustic and refined.
Why Mushrooms?
- Umami-rich: Mushrooms deliver earthy depth and savory notes that pair beautifully with cheese and herbs.
- Versatile: Cremini, white, and wild mushrooms (such as shiitake or oyster) each add different flavors and textures.
- Accessible: The recipe works with any fresh mushrooms available—in season or at your local grocery store.
- Vegetarian: Mushrooms make the tartines hearty while keeping the dish meatless.
Ingredients and Preparation
This recipe follows a three-step approach: sauce, mushrooms, and assembly. Smitten Kitchen’s version is tailored for the home cook—detailed yet accessible, designed for everyday kitchens.
Full Ingredient List
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 2 tbsp (30g) + as needed | For bechamel and mushroom sauté |
| All-purpose flour | 2 tbsp (15g) | For sauce |
| Milk | 3/4 cup (175ml) | Whole preferred |
| Nutmeg | A few gratings | Fresh preferred |
| Salt & black pepper | To taste | For sauce & mushrooms |
| Dijon mustard | 1 tbsp (15g) | Smooth preferred |
| Fresh mushrooms | 1.5 lbs (680g) | Cremini, white, or assorted wild |
| Olive oil | As needed | For sautéing |
| Fresh herbs | 2 tsp, minced | Rosemary, thyme, sage |
| Bread | 1 lb loaf | Hearty sourdough or whole wheat, sliced |
| Gruyere or Comté cheese | 8 oz (225g), grated coarse | You can substitute with other melting cheeses |
| Flat-leaf parsley | Chopped, for garnish | Optional, adds color and freshness |
How to Make Mushroom Tartines
Step 1: Make the Bechamel Sauce
- In a large skillet, melt the unsalted butter over medium heat.
- Stir in flour to form a smooth paste (roux).
- Drizzle in milk slowly, whisking constantly to avoid lumps. The mixture will thicken as it cooks and cools, providing a spreadable consistency.
- Add grated nutmeg, salt, and black pepper, then simmer for a few minutes until thickened.
- Scrape the sauce into a bowl and stir in the Dijon mustard (this adds a subtle tang).
- Set aside while you prepare the mushrooms.
Step 2: Sauté the Mushrooms
- Preheat the oven to 425°F (220°C).
- Wipe the skillet clean, then add a glug of olive oil or a mix of olive oil and butter. Heat until very hot.
- Add 1/3 to 1/2 of the mushrooms and herbs. Let them sear undisturbed until browned underneath (about 2-3 minutes), then stir and continue cooking until tender and all released liquid evaporates (about 5 minutes).
- Season generously with salt and pepper.
- Repeat with remaining mushrooms and herbs until all are cooked and deeply browned.
Step 3: Assembly and Baking
- Line a large baking sheet with foil.
- Arrange bread slices in one layer.
- Schmear each slice (all the way to the edges) with a thin layer of bechamel sauce—about one tablespoon per slice.
- Heap cooked mushrooms on each slice, dividing evenly and piling high.
- Top with grated cheese, pressing gently to help it adhere to the mushrooms.
- Bake for 10 minutes, until cheese is melted and bubbling.
- Transfer the sheet to the broiler, watching closely, to brown and crisp the tops (about 2-3 minutes).
Step 4: Serving Suggestions
- Sprinkle tartines with chopped parsley for brightness.
- Serve warm, ideally with a light green salad on the side to balance the richness.
- Eat with knife and fork; the generously topped bread is dense and hearty.
Tips for Success
- Choose sturdy bread: Rustic sourdough or artisanal whole wheat is ideal. If using softer bread, lightly toast before assembly.
- Scale the sauce: The recipe provides just enough bechamel for each slice, but increase the amount if you prefer more sauce per tartine.
- Herbs: Rosemary, thyme, and sage all impart earthy, aromatic notes. Parsley can be reserved for garnish.
- Mushroom mix: Use a variety for maximum flavor and texture—a mix of cremini, white, and wild mushrooms.
- Dijon mustard: Stirring this into the sauce adds punch and balances the richness.
- Cheese: Gruyere or Comté melt beautifully and add nutty complexity, but fontina, emmental, or provolone are good alternatives.
Variations & Customizations
- Gluten-free: Substitute with gluten-free bread and a cornstarch-thickened bechamel.
- Vegan: Use plant-based cheese and milk; sauté mushrooms in olive oil.
- Extra flavor: Deglaze mushrooms with a splash of sherry or balsamic after sautéing.
- Polenta base: As suggested by readers, use crispy fried polenta squares instead of bread for a gluten-free, different interpretation.
- Make ahead: Mushrooms and bechamel can be prepared in advance. Assemble just before baking.
Reader Experiences
- One reader swapped bread for crispy fried polenta squares, layering sauce, mushrooms, and cheese before broiling—a gluten-free twist with crispy edges and intense flavor.
- Another used leftover roasted garlic butter mushrooms, topped the tartines with Gruyere, and noted how well the flavors married.
- Others discovered the dish reheats well, making leftovers a treat for lunch or a repeat dinner.
Serving Ideas and Meal Pairings
- With salad: A green salad with vinaigrette balances the richness.
- Soup pairing: Serve alongside tomato basil, creamy potato-leek, or classic French onion soup.
- Brunch: Add a poached egg on top for an extra luxurious brunch dish.
Mushroom Tartines FAQs
Q: Can I use non-dairy milk and cheese?
A: Yes, this recipe works well with non-dairy alternatives. Use unsweetened plant-based milk for the sauce and a vegan melting cheese for topping.
Q: What are the best mushrooms to use?
A: Cremini, white, and wild mushrooms such as shiitake, oyster, or chanterelle are all effective. A mix adds dimension and character.
Q: How do I make my tartines extra crispy?
A: Lightly pre-toast softer bread before assembling, and finish baked tartines under the broiler for a browned, crisp top.
Q: Can I prepare components ahead of time?
A: Absolutely. Both sauce and mushrooms can be made ahead and stored in the fridge. Assemble and bake just before serving for best texture.
Q: Can I freeze mushroom tartines?
A: Freezing is not recommended as the bread may become soggy and the texture of mushrooms and sauce will degrade. Prepare fresh for best results.
Nutrition & Dietary Information
| Component | Notes |
|---|---|
| Calories | Moderate, as the recipe contains bread, cheese, butter, and milk; suitable for a main meal or appetizer. |
| Protein | Good source from mushrooms and cheese. |
| Vegetarian | Can be made vegan or gluten-free with substitutions. |
| Rich in B vitamins & minerals | Mushrooms supply B vitamins, copper, potassium, and selenium. |
Additional Common Questions About Mushroom Tartines
Q: What is bechamel, and can I flavor it differently?
A: Bechamel is a classic French white sauce made from a roux of butter and flour with milk. It’s an ideal base for tartines, easily customized—add garlic, extra Dijon, or herbs if desired.
Q: How long will leftovers last?
A: Leftovers keep for 1-2 days refrigerated. Reheat gently in a low oven to retain crispness.
Q: Can I make mini tartines for parties?
A: Yes! Slice bread into smaller pieces for finger food versions—perfect for brunches or gatherings.
Final Thoughts: Why Mushroom Tartines Stand Out
The mushroom tartine is more than just an open-faced sandwich—it’s a celebration of bold flavors and hearty ingredients that deliver comfort and sophistication. Whether for an easy weeknight dinner, a special brunch, or a crowd-pleasing potluck dish, these tartines promise satisfaction. They’re proof that everyday ingredients, when treated with care, can become memorable and deeply enjoyable.
Ready to try mushroom tartines yourself? Gather your favorite mushrooms, herbs, and cheese, and let your oven work its magic.
