Tartine is the French term for “open-face sandwich,” basically what we call ‘toast’ here in America. Europeans enjoy tartines for breakfast, lunch, and dinner, with many options for creating delicious and intriguing combinations; this flexibility inspired my first recipe with Windy City Mushrooms, an elm oyster and chestnut mushroom tartine with Brie and pickled vegetables. 

This simple recipe with sautéed fresh mushrooms makes a perfect light meal, or cut it in thirds to make crowd-pleasing appetizers to impress your guests during the holidays. 

Elm Oyster Mushrooms 

The Elm Oysters have a mild nutty flavor and a delicate aroma. When cooked, they develop a meaty texture making them a good substitute for meat in vegetarian and vegan recipes. These mushrooms are not only delicious, but they provide a low-fat source of protein, as well as possessing anti-tumor, anti-inflammatory, and anti-fungal properties.
Fresh Elm Oysters only last about 48 hrs at room temperature but will last up to 7 days when stored in a paper bag in the refrigerator. 

Chestnut Mushrooms

Chestnut mushrooms taste like a mild Shiitake with a distinct nutty umami flavor, earthy with a slightly peppery finish. They have a somewhat unique ability to retain their plump, snappy texture after cooking, which makes them very satisfying in a dish, not unlike fresh asparagus. They are also very nutritious and a great source of vitamin B3/B5; they also have anti-tumor, anti-inflammatory, and anti-fungal properties.

Freshly harvested Chestnut Mushrooms will last up to 7 days when stored in a paper bag in the refrigerator.

Head over to WindyCityMushrooms to purchase your mushrooms!

Elm Oyster and Chestnut Mushroom Tartine 

4 servings

Ingredients

1/2 lb. Elm Oyster, cleaned, left whole

1/2 lb. Chestnut Mushrooms, cleaned, left whole

4 1-1/2” thick sliced whole-grain sourdough bread

2 cloves garlic, minced

5 lg. shallots, thinly sliced (mandoline recommended)

2-3 radishes, thinly sliced (mandoline recommended)

English Cucumber, thinly sliced (mandoline recommended)

Triple-Cream Brie (I recommend Fromager d’Affinois which is available in better grocery stores

1 lemon, zested

Fresh parsley, chopped

4 sprigs fresh thyme

1-1/2 C. red wine vinegar

1 T. Sugar

4 T. Salted butter

3 T. Olive oil

Freshly ground black pepper

Microgreens, for garnish (I used Rainbow Radish)

Directions

Preheat oven to 400’F

Slice the bread and brush both sides with olive oil. Bake at 400’F on the middle rack for 5 minutes on one side and 2-3 minutes on the other.

While the bread is baking, thinly slice the shallots and add the vinegar, along with the sugar. It’s best to make this the day before to allow them to pickle overnight. 

Thinly slice the radishes and cucumber and add them (separately) to two ice water baths. This will keep both the radishes and cucumbers crisp. 

Zest the lemon, making sure only to get the yellow layer avoiding the bitter white part. 

Heat a sauté pan on medium heat, and add 2 T of salted butter. Once the butter starts to foam, add the elm oysters and 2 sprigs of fresh thyme. Sauté on medium for 6 minutes while occasionally stirring. Once the oyster mushrooms are cooked, repeat with the chestnut mushrooms/fresh thyme and the remaining 2 T of salted butter. When both mushrooms are cooked, add all the mushrooms back to the pan (with the thyme) and the freshly chopped flat-leaf parsley. Cook for 2 minutes. Set aside.

Plate one piece of sourdough bread, add a generous spread of triple-cream brie and then add slices of cucumber and radish to the sandwich. Next, top with a big spoon of mushrooms and tuck in a few more cucumber and radish slices. Top with pickled shallots and a sprinkle of lemon zest and freshly cracked black pepper. 

Enjoy with a side salad. 

Products featured

Windy City Mushrooms
ASSIETTE OVALE 35CM – EQUINOXE
Whole Wheat Sourdough Bread – Katish
Fromager d’Affinois