Shiitake Mushroom Tartines with Cheddar Fondue

By Viviane Bauquet Farre
April 10, 2011
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Author Notes: 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

Serves: 4

For the mushrooms and fondue

  • 1 tablespoon unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 12 ounces shiitake mushrooms – stems trimmed and quartered
  • 4 large shallots – skinned, halved and cut in 1/4” slices
  • 1/4 teaspoon sea salt or to taste
  • freshly ground black pepper to taste
  • 1/4 cup heavy cream
  • 2 tablespoons milk
  • 6 ounces aged cheddar (or extra sharp) – coarsely grated

For the vinaigrette, tartines and salad

  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/8 teaspoon sea salt
  • freshly ground black pepper to taste
  • 4 – 1” thick, slices brioche or challah bread – edges trimmed
  • 1 large, ripe beefsteak tomato – halved and cut in 1/8” slices
  • 5 ounces baby arugula and escarole hearts – rinsed and spun dry
  1. 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.
  2. 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.
  3. For the vinaigrette – Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
  4. 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.
  5. © 2011 Food & Style NY LLC /

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