Tartine de Champignons

Tartine de Champignons is a delightful open-faced sandwich featuring sautéed mushrooms on crusty bread, topped with fresh herbs and a drizzle of balsamic glaze. This dairy-free dish is perfect for a light lunch or a sophisticated appetizer.

Ingredients

• Sourdough bread - 2 slices
• Mixed mushrooms (shiitake, cremini, oyster) - 200 grams, sliced
• Garlic - 2 cloves, minced
• Fresh thyme - 1 teaspoon, chopped
• Olive oil - 2 tablespoons
• Balsamic glaze - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add sliced mushrooms to the skillet and cook for 7-10 minutes, stirring occasionally, until they are golden and tender.
4. Season the mushrooms with salt, black pepper, and chopped thyme during the last few minutes of cooking.
5. While the mushrooms are cooking, toast the sourdough bread slices until they are golden brown.
6. Once the bread is toasted, remove it from the heat and top each slice with the sautéed mushrooms.
7. Drizzle balsamic glaze over the mushrooms and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 290
• Protein: 5 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants from mushrooms, which can support immune function.
• Contains healthy fats from olive oil, beneficial for heart health.

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