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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