Inspired by a visit to Shelburne Farms in Vermont, these shiitake mushroom tartine (open-face sandwich) are drizzled with a luscious cheddar fondue.They are superb served with baby arugula, escarole hearts and a lemony vinaigrette. —Viviane Bauquet Farre
For the mushrooms and fondue
extra virgin olive oil
shiitake mushrooms – stems trimmed and quartered
large shallots – skinned, halved and cut in 1/4” slices
sea salt or to taste
freshly ground black pepper to taste
aged cheddar (or extra sharp) – coarsely grated
For the mushrooms – Heat a large non-stick skillet over high heat. Add the butter. As soon as the butter is melted, add the olive oil and mushrooms. Toss well and sauté for 5 minutes until golden, tossing them only occasionally. Add the shallots and continue to sauté for 2 more minutes until the shallots are wilted and the mushrooms golden-brown. Add the salt and black pepper. Toss well, transfer to a bowl and set aside.
For the fondue – Place the cream and milk in a small saucepan and heat over medium heat. As soon as the cream mixture comes to a boil, turn off the heat and add the cheddar. Stir well and let stand for a couple of minutes until the cheddar has melted. Whisk until smooth. Set aside and keep warm.
For the vinaigrette – Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
To assemble the tartines – Preheat the broiler. Toast the bread slices under the broiler on each side until golden-brown. Meanwhile, toss the greens with the vinaigrette and set aside. When done, place each toasted bread slice in the center of a large plate. Top with 2 or 3 tomato slices so that the straight edge of the tomato slices line up with the straight edge of the bread slice. Top with a large spoonful of the shiitake mixture. Drizzle lavishly with the cheddar fondue. Place the dressed greens next to the tartines and serve immediately, when still warm.