French Cuisine
Warm Mushroom Tartine with Dijon Mustard
Warm Mushroom Tartine is the epitome of a quick yet sophisticated lunch inspired by classic Parisian bistros. Crusty artisanal bread provides a crisp structural base that holds a wonderfully rich and juicy topping. Sautéed mushrooms are simmered in heavy cream with a touch of smooth Dijon mustard, adding a delicate heat, subtle acidity, and an incredibly complex savory aroma. Melted cheese blankets the dish, binding the creamy mushrooms to the golden toast for a truly satisfying finish.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 310 kcal
- Protein
- 11 g
- Fat
- 18 g
- Carbs
- 26 g
- Fiber
- 2 g
Step by step
Method
- 01
Clean the mushrooms and slice them into uniform, thin pieces
Clean the mushrooms and slice them into uniform, thin pieces. Finely mince the garlic and grate the cheese on a medium grater for optimal melting.
- 02
Melt the butter in a skillet over medium-high heat
Melt the butter in a skillet over medium-high heat. Add the mushrooms in a single layer and cook for 5–7 minutes until all moisture evaporates and they turn deeply golden brown.
- 03
Stir in the minced garlic, Dijon mustard, and heavy cream
Stir in the minced garlic, Dijon mustard, and heavy cream. Season with salt and pepper, then simmer gently over low heat for 2–3 minutes until the sauce reduces and thickens.
- 04
Preheat the oven to 200°C (400°F)
Preheat the oven to 200°C (400°F). Lightly toast the bread slices in a dry pan or toaster until a crisp outer crust forms, then transfer to a baking sheet.
- 05
Spoon the warm creamy mushroom mixture evenly over the toaste…
Spoon the warm creamy mushroom mixture evenly over the toasted bread slices, spreading it carefully to the edges.
- 06
Bake in the preheated oven for 4–5 minutes until the cheese t…
Bake in the preheated oven for 4–5 minutes until the cheese topping is completely melted, bubbly, and turns a light golden-brown color.
Dishday
Useful advice
Cooking tip
When sautéing mushrooms, do not salt them at the beginning. Salt draws out moisture immediately, making the mushrooms boil rather than brown. Add salt only once they are beautifully golden.
How to serve
Serve the tartine immediately while the cheese is beautifully melted and stretchy, and the cream sauce remains rich and velvety.
How to store
The cream and mushroom mixture can be prepped up to 2 days in advance and kept in the fridge. Always assemble and bake the tartine fresh just before serving.
Note
A traditional French baguette or an artisanal grey sourdough loaf works best. Ensure you use genuine Dijon mustard for its characteristic smooth and elegant heat.
