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
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Ingredients
- For the mushrooms and fondue
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1 tablespoon
unsalted butter
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3 tablespoons
extra virgin olive oil
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12 ounces
shiitake mushrooms – stems trimmed and quartered
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4
large shallots – skinned, halved and cut in 1/4” slices
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1/4 teaspoon
sea salt or to taste
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freshly ground black pepper to taste
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1/4 cup
heavy cream
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2 tablespoons
milk
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6 ounces
aged cheddar (or extra sharp) – coarsely grated
- For the vinaigrette, tartines and salad
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1 tablespoon
lemon juice
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3 tablespoons
extra virgin olive oil
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1/8 teaspoon
sea salt
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freshly ground black pepper to taste
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4
– 1” thick, slices brioche or challah bread – edges trimmed
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1
large, ripe beefsteak tomato – halved and cut in 1/8” slices
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5 ounces
baby arugula and escarole hearts – rinsed and spun dry
Directions
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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.
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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.
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For the vinaigrette – Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
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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.
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© 2011 Food & Style NY LLC / FoodandStyle.com
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