Mushroom and Cantal Cheese Tartine |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
1 teaspoon extra virgin olive oil |
2 garlic cloves |
2 shallots |
12 ounces cremini mushrooms |
salt |
pepper |
2 slices bread |
1 1/2 ounces cheese |
2 teaspoons parsley |
1 teaspoon lemon zest |
Directions:
1. Heat the 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the minced garlic (reserve the second clove) and the shallots, and cook for 2 minutes, until softened, stirring regularly. Add the mushrooms and season with salt and pepper. Lower the heat to medium, cover, and cook for 3 minutes. Remove the lid and cook for 3 more minutes, until the juices have evaporated. Taste and adjust the seasoning.
2. Toast the bread lightly and rub with the cut sides of the remaining clove. Line a baking sheet with foil, grease the foil with 1 teaspoon oil, and preheat the oven on the broiler setting.
3. Cut the cheese in shavings using a vegetable peeler and arrange on the bread. Top with the mushroom mixture and transfer to the prepared baking sheet. Put under the broiler for 3 to 5 minutes, keeping an eye on them, until the cheese is melted. Sprinkle the tartines with chopped parsley and lemon zest, and serve immediately.
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