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Roasted Beet and Shiitaki Mushroom Tartines

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  • Author: Patty Price
  • Total Time: 40 mins
  • Yield: 6 1x


The earthy flavors of these fall farmer’s market finds are given a stage on which to shine with crusty French bread.


  • 12 Shiitaki mushrooms-hothouse, medium size
  • 6 Shiitaki mushrooms-wild, small size
  • 4 Beets, medium size
  • 1 garlic clove, peeled and minced
  • 2 tablespoons 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
  • 34 ounces 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.


  1. Preheat the oven to 425F.
  2. Roast the beets sealed in aluminum foil, for about 25-30 minutes-until tender when pierced with a knife, set aside to cool.
  3. Lightly toast the bread slices on both sides on a baking sheet, set aside.
  4. Peel the cooled beets and cut into slices.
  5. Place the beets in a bowl and drizzle with olive oil, sprinkle with half the chopped parsley, salt and pepper to taste.
  6. Slice the mushrooms and sauté in an olive oil coated pan with garlic, salt and pepper, set aside.
  7. 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.
  8. Place toasts in the oven for 2-3 minutes to warm the cheese crumbles but don’t let them melt.
  9. Remove from the oven, drizzle on the chili oil, sprinkle with chopped parsley and serve.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Appetiser
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