Mushroom and thyme tartines recipe
Tartines, open toasted sandwiches, make an excellent light lunch. This one is topped with a mixture of mushrooms, including wild ones, but large Portobellos or flat caps on their own work nicely.
Recipe from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.
Ingredients
- 4 tbsp extra virgin olive oil, for brushing and drizzling
- 120 g mixed mushrooms
- 50 g unsalted butter, softened
- 20 g grated parmesan cheese
- 1 garlic clove, crushed
- 1.5 tsp finely chopped thyme
- 0.5 lemon zest, finely grated
- 1 pinch sea salt and freshly ground black pepper
- 2 large slices of sourdough or good quality country-style bread
Details
- Cuisine: British
- Recipe Type: Tartine
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Preheat the oven to 220°C/425°F/gas mark 7 and brush a 30x20x5cm (12x8x2in) roasting tray with olive oil.
- Finely chop half the mushrooms and place in a medium bowl. Add the butter, parmesan, garlic, thyme, lemon zest and salt and pepper. Mix until well combined and roughly spreadable.
- Spread equal amounts of the mixture over the bread slices and transfer to the roasting tray.
- Slice the remaining mushrooms into bite-sized pieces and arrange on top of the mushroom mixture. Drizzle with olive oil and season with salt and pepper.
- Roast for 15 minutes, or until the mushrooms are tender and the bottom of the bread is crisp and golden. Serve hot.
This recipe is from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.
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