Roasted Beet and Shiitaki Mushroom Tartines
- Total Time: 40 mins
- Yield: 6 1x
Description
The earthy flavors of these fall farmer’s market finds are given a stage on which to shine with crusty French bread.
Ingredients
- 12 Shiitaki mushrooms-hothouse, medium size
- 6 Shiitaki mushrooms-wild, small size
- 4 Beets, medium size
- 1 garlic clove, peeled and minced
- 2 tbsp (30 ml) chopped fresh parsley
- Sea salt and ground black pepper to taste
- Extra-virgin olive oil for drizzling
- Extra-virgin hot chili olive oil, for drizzling
- 3-4 oz (85-115 g) crumbled Peau de Pêche organic cows milk cheese from Weirauch Creamery, Petaluma
- 6 large slices country style French Bread, I used a Sea Salt Boule.
Instructions
- Preheat the oven to 425F.
- Roast the beets sealed in aluminum foil, for about 25-30 minutes-until tender when pierced with a knife, set aside to cool.
- Lightly toast the bread slices on both sides on a baking sheet, set aside.
- Peel the cooled beets and cut into slices.
- Place the beets in a bowl and drizzle with olive oil, sprinkle with half the chopped parsley, salt and pepper to taste.
- Slice the mushrooms and sauté in an olive oil coated pan with garlic, salt and pepper, set aside.
- Place the toasted bread slices on a parchment lined baking sheet- layer on the beets and mushrooms, evenly dividing and sprinkling the Peau de Pêche cheese on top.
- Place toasts in the oven for 2-3 minutes to warm the cheese crumbles but don’t let them melt.
- Remove from the oven, drizzle on the chili oil, sprinkle with chopped parsley and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 tartine
- Calories: 220
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Frequently Asked Questions
Why does the recipe use two types of shiitake mushrooms?
The recipe calls for 12 medium hothouse shiitake and 6 small wild shiitake, combining the two for a variety of textures and intensity — hothouse shiitake are milder and meatier, while wild shiitake tend to have a more concentrated, earthy flavor.
How do I keep the cheese from melting completely when the tartines go back in the oven?
The recipe specifies only 2-3 minutes back in the oven — just enough to warm the Peau de Peche crumbles without letting them melt into the toast. Pull them out as soon as the cheese is warmed through.
What is the chili olive oil used for, and can I substitute it?
Extra-virgin hot chili olive oil is drizzled over each tartine after it comes out of the oven, adding gentle heat to balance the earthy beets and mushrooms. If unavailable, a drizzle of plain olive oil with a pinch of red pepper flakes is a reasonable substitute. 
