Earthy, aromatic, and deliciously savory, this Wild Mushroom Tartine is a simple, rustic open-faced toast that highlights the deep umami of sautéed wild mushrooms. Bright notes of Dijon and sherry vinegar balance the richness of butter and crème fraîche, while fresh thyme and hearty rye bread complete the flavor. It’s elegant enough for a special breakfast and light enough for a satisfying lunch or supper.
I’m clearly in a mushroom phase, and I’m not apologizing. These mushroom toasts are quick to make and packed with savory, satisfying flavor. If you want the most character, use a mix of wild mushrooms and a dense rye loaf — the combination is irresistible.
What is a tartine?
A tartine is a French-style open-faced sandwich: a slice of artisan bread topped with spreads, cheeses, vegetables, meats, or other flavorful ingredients. The word comes from the French verb “tartiner,” meaning “to spread.” In this case, a smear of crème fraîche or a creamy substitute forms the base for generous piles of seasoned mushrooms.
What you will need
The ingredient list is short and easy to source. You don’t need any special equipment—just a sturdy skillet and a good bread knife.
- Wild mushrooms – Choose a variety for different textures and flavors. Examples often available at markets include chanterelles, porcini, morels, maitake, and other specialty mixes. If wild varieties aren’t available, flavorful cultivated mushrooms like portobello or crimini are good stand-ins; avoid bland white button mushrooms when possible.
- Unsalted butter – For sautéing and toasting; olive oil can be substituted if you prefer.
- Dijon mustard – A teaspoon adds bright tang.
- Worcestershire sauce – A touch adds savory depth.
- Sherry or Champagne vinegar – A splash to deglaze the pan and lift the flavors.
- Fresh thyme (or rosemary) – Thyme pairs especially well with mushrooms.
- Crème fraîche – Rich and tangy; you can substitute Greek yogurt, labneh, ricotta, or a thick hummus if needed.
- Rye bread – Thick slices of rye (seeded rye is excellent) provide an earthy counterpoint to the mushrooms. Sourdough or ciabatta also work.
- Salt and pepper – To taste.
Step-by-step instructions
Mushrooms cook quickly, so this tartine comes together fast—about 20 minutes total. Follow these clear steps for best results.
1. In a large skillet over medium-high heat, melt half the butter until foamy. Add the mushrooms with half the salt and pepper and sauté, stirring occasionally, until the mushrooms develop a brown sear and release their moisture (about 3–5 minutes).
2. Stir in the Dijon, Worcestershire, and thyme. Cook another minute until fragrant. Add a splash of sherry or Champagne vinegar and scrape up any browned bits; let the vinegar cook off. Taste and adjust seasoning, then remove the mushrooms from the heat.
3. In the same skillet, melt the remaining butter over medium heat. Add the rye slices and toast until golden brown on both sides, about 1–2 minutes per side, so the bread is crisp and can support the toppings.
4. Spread the crème fraîche over the warm toast, pile on a generous portion of mushrooms, and finish with a sprinkle of fresh thyme leaves and a final grind of black pepper. Serve immediately.
Expert tips
Tip: Avoid crowding the pan when you sauté mushrooms. Crowding traps moisture and prevents browning. Cook in batches if necessary and use a heavy pan or cast iron for the best sear.
Mix it up
These tartines are versatile. Try a few of these variations to suit your pantry or taste:
- Add minced garlic or finely chopped shallots when sautéing for extra aromatics.
- Use ricotta, labneh, Greek yogurt, or a hummus as the base instead of crème fraîche.
- Fold in greens or vegetables such as sautéed spinach, fresh peas, or roasted asparagus.
- For more protein, add a handful of drained chickpeas or white beans to the mushrooms while sautéing.
- Finish with a grate of Parmesan or a sprinkling of Gruyère for an extra savory touch.
Serving suggestions
Wild mushroom tartines work well as a stand-alone light meal, or paired with a crisp green salad or a simple soup for a heartier plate. They also make an elegant appetizer when served in smaller portions for a crowd.
Storage
These tartines are best eaten immediately, while the bread is crisp. Leftover cooked mushrooms will keep in an airtight container in the refrigerator for up to 5 days — perfect for quick toast all week long. Reheat the mushrooms gently in a skillet before assembling.
Frequently asked questions
How do I clean mushrooms?
Mushrooms absorb water, so clean them gently. Wipe each mushroom with a damp paper towel or soft brush to remove dirt. If they’re very dirty, give them a quick rinse under cold water and dry immediately with a towel.
How should I store fresh mushrooms?
Keep mushrooms dry and refrigerated. Store them in a paper bag or wrapped in paper towels inside the fridge; avoid sealed plastic, which traps moisture and speeds spoilage. Use within about 5–7 days.
More savory dishes
If you enjoy savory toasts and seasonal flavors, try similar recipes like sun-dried tomato and feta fried eggs, a halloumi sandwich with red pepper aioli, a fresh Caprese salad, or a vibrant roasted red pepper pesto. These kinds of dishes pair well with tartines and make great brunch or lunch options.
Recipe
Wild Mushroom Tartine
Serves: 2 toasts • Prep: 10 mins • Cook: 10 mins • Total: 20 mins
Ingredients
- 4 tbsp unsalted butter, divided
- 4 ounces mixed wild mushrooms
- ½ tsp kosher or fine sea salt, divided
- ¼ tsp freshly ground black pepper, divided
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 4 sprigs fresh thyme, leaves removed
- Splash of sherry or Champagne vinegar
- ¼ cup crème fraîche (or substitute)
- 2 thick slices rye bread
Instructions
- Heat a large skillet over medium-high heat. Melt 2 tablespoons butter until foamy. Add mushrooms, half the salt and pepper, and sauté until they brown and most moisture has evaporated, about 3–5 minutes.
- Add Dijon, Worcestershire, thyme leaves, and the remaining salt and pepper. Sauté for about 1 minute. Add a splash of vinegar, scraping the pan to lift browned bits, then let the vinegar evaporate. Remove mushrooms from heat and set aside.
- In the same skillet, melt the remaining butter over medium heat. Toast the rye slices until golden on both sides, about 1–2 minutes per side.
- Spread crème fraîche over each toast, pile on the mushrooms, and finish with extra thyme, salt, and pepper if desired. Serve immediately.
Notes: Use a mix of mushrooms for the best texture and flavor. If you can’t find wild mushrooms, portobello or cremini are good replacements. Don’t crowd the pan while sautéing — cook in batches if needed to ensure browning.
Nutrition (per toast, approximate): 366 kcal; carbohydrates 22 g; protein 5 g; fat 30 g. Nutrition values are estimates and will vary depending on ingredients and portions.
If you try this recipe, save a photo and enjoy — these tartines are a simple way to elevate everyday bread and mushrooms into something special.