French-Style Mushroom and Cheese Toasts Recipe
Crispy toasts with sautéed mushrooms, garlic, and melted cheese are a simple French idea for dinner or a snack to serve with wine. In wine bars, small tartines like these are often served as a bite to go with a glass. The flavor is reminiscent of a mix between a mushroom-topped baked baguette and mini baguette pizzas.
These toasts capture the feel of a French wine bar at home: simple ingredients, quick preparation, and an intense mushroom-and-garlic aroma under a layer of melted cheese.
Chef's tips
Slice the mushrooms quite thinly so they cook quickly and brown nicely without steaming. Make sure to evaporate all the liquid from the pan before topping the bread, otherwise the toasts can turn soggy.
How to serve
Serve on a wooden board, sprinkled with a little extra fresh parsley. Pair with a crisp green salad, cornichons, or a small plate of olives for a complete light meal.
Ingredients
- baguette preferably slightly stale - 1 piece
- button mushrooms sliced into thin pieces - 300 g
- butter for frying - 20 g
- olive oil for frying - 1 tablespoon
- garlic finely chopped - 2 clove
- thyme dried herb or a few sprigs of fresh - 0.5 teaspoon
- yellow cheese grated, well-melting - 120 g
- parsley chopped, fresh - 2 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the baguette diagonally into slices about 1.5 cm thick and arrange them on the tray.
- Heat the butter with the olive oil in a large frying pan over medium-high heat. Add the sliced mushrooms and fry for 6–8 minutes, stirring often, until they release their liquid, it evaporates, and the mushrooms are lightly browned.
- Add the garlic and thyme and fry for about 1 more minute, until the garlic becomes very fragrant. Season with salt and pepper, remove from the heat, and mix in the chopped parsley.
- Place a portion of mushrooms on each baguette slice and sprinkle grated cheese on top.
- Put the tray in the oven for 8–10 minutes, until the cheese has melted and lightly browned and the edges of the bread are crispy.
- Serve immediately, preferably while still hot.
Storage
Najlepiej zjeść od razu po przygotowaniu. Jeśli zostaną, przechowuj w lodówce i podgrzej krótko w piekarniku lub na suchej patelni, ale pieczywo będzie już mniej chrupiące.
This is one of those recipes that feels special but is made from pantry basics. It’s perfect when you have a piece of day-old baguette and a handful of mushrooms to use up.
