Shiitake mushroom tartines with cheddar fondue

Shiitake mushroom tartines with cheddar fondue

This tartine with shiitake mushrooms and shallots is served with a slice of ripe beefsteak tomato and drizzled with a luscious cheddar fondue. Plated with baby arugula, escarole hearts and a lemon vinaigrette, it’s plain irresistible…

Food & wine pairing: Piedmont, Grignolino with Shiitake mushroom tartines

Red wine iconFor an off the beaten path pairing, try a Grignolino – a light, crisp red from Piedmont (Italy). For more conventional pairings, serve a buttery Chardonnay from California or from the Côte Chalonnaise in Burgundy; or a luscious Riesling from Alsace.

Shiitake mushrooms

Shiitake mushroom tartines with cheddar fondue
Served with baby arugula & escarole hearts with lemon vinaigrette

serves 4
active time: 45 min

For the mushrooms

  1. 1 tablespoon unsalted butter
  2. 3 tablespoons extra virgin olive oil
  3. 12 oz (340 g) shiitake mushrooms – stems trimmed and quartered
  4. 4 large shallots – skinned, halved and cut in 1/4″ slices
  5. 1/4 teaspoon sea salt or to taste
  6. freshly ground black pepper to taste

For the fondue

  1. 1/4 cup heavy cream
  2. 2 tablespoons milk
  3. 6 oz (170 g) aged cheddar (or extra sharp) – coarsely grated

For the vinaigrette

  1. 1 tablespoon lemon juice
  2. 3 tablespoons extra virgin olive oil
  3. 1/8 teaspoon sea salt
  4. freshly ground black pepper to taste
  1. 4 – 1″ thick, slices brioche or challah bread – edges trimmed
  2. 1 large, ripe beefsteak tomato – halved and cut in 1/8″ slices
  3. 5 oz (140 g) baby arugula and escarole hearts – rinsed and spun dry

  1. Step 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. Step 2: 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. Step 3: To make the vinaigrette – Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
  4. Step 4: 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.

Shiitake mushroom tartines with cheddar fondue

open-face sandwich, cheddar, shiitake


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  5. wow! This looks great. Love the photo… so scrumptious

  6. That is an adorable photo!!!!!!!! I love it. And your tartine looks amazing, especially with that cheddar sauce drizzled over it. Great inspiration!

  7. RavieNomNoms

    Your photography is just stunning! I am so impressed. They look amazing…very appetizing!

  8. One of your girls is very photogenic! My husband would adore this as would I.

  9. The pictures are amazing! My mouth is watering.

  10. This looks soooo good! I love the cheese fondue on top!

  11. It sounds lovely Viviane. And your girl’s a real cutie pie.

  12. These tartines look phenomenal… especially that fondue sauce, which sounds irresistible (I’m a sucker for cheese… in fact, I often joke that I’d eat my own shoe, as long as I was allowed to pour some melted cheese on top first)
    BTW, I just *love* the photo of your “girl”. She’s gorgeous, dirty nose and all. 🙂

    • Isabelle, My second name is “cheesehead!”. So I’m with you… Yes, my girl is really gorgeous. I caught her during her evening feed, hence the grains on her nose!

  13. I love your recipes – a great combination of flavor and color!

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  16. Kim Caldwell

    Great post! I think I’m going to try the recipe too! I have mixed feelings about cows though. When I was a kid my sister’s used to tease me by telling me that I had “cow eyes” – big, brown eyes. Milked many a cow at 4H camp too! 🙂

  17. This is a wonderful VT post. I love Shelburne and Shelburne Farms. I’m glad you had a great time (love the cow). The dish looks delightful. Can’t wait to give it a try!!

  18. Thank you all for your comments and your kind words… You just warm my heart!

    And I’m so glad you love the picture of one of my “girls”! You have no idea how I wish I could have taken her home…

  19. Your photography is stunning, notably of the beautiful brown cow. Great angle, perception, and lighting. Makes me want to live on a farm.

  20. That is gorgeous! Love the colors and the oozing cheese

  21. That photo of the cow is mesmerizing – not to mention the incredible recipe. I don’t make mushrooms often, and this reminds that I have no good reason not to. Thanks for the recipe!

  22. Sigh….how romantic! How great that you can go back and spend your anniversary there, too….

  23. Wow, that does look divine. I love the fondue sauce…anything with cheese is good in my books. I love your inspiration though! The “girls” sure do look content. Great photo! I just recently moved to a farming community and it is so idyllic here, I’m inspired everyday by the animals and pastures around me. Thanks for even more inspiration!

  24. This dish looks amazing!

  25. I love the combinations of flavors on your dish. Very creative and unique.

  26. Oh my! This looks too good to be true!! This looks super delish and amazing! Great post! 😀

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