Thursday, April 20, 2017

mushroom tartines.

Build me a window to watch everything
Leave it unshuttered so nothing slips by
No season, no sorrow, no wonderful thing
No raspberry, strawberry sun in the sky
I will bring music and marsipan bars
And live deep inside you
Wherever you are

-Joni Mitchell, Gemini Twin 

I haven't had much of a desire to cook new things over the last couple of weeks (partially due to the fact that I just want some asparagus and rhubarb as I am so sick of kale and sweet potatoes). But, I did convince myself a couple of weeks back to make these mushroom tartines after seeing them on the Smitten Kitchen blog (I needed something to tide me over until more green things arrived at the market).

You need to make these.   They make for a great light dinner when paired with a nice green salad. They also taste shockingly good the next day (I'm as surprised as you are).   I also think that you could make them a "madame" by throwing an egg on top.  Not necessary but also not a bad idea.      

Mushroom Tartines
Recipe from Smitten Kitchen 

For the Sauce

2 tablespoons (30 grams) unsalted butter
2 tablespoons (15 grams) all-purpose flour
3/4 cup (175 ml) milk, ideally whole but lowfat should work
A few gratings fresh nutmeg
Salt and black pepper to taste
1 tablespoon (15 grams) smooth Dijon mustard

For the Mushrooms

1 1/2 pounds (680 grams) fresh mushrooms (cremini, white or a mix of wild all work), thinly sliced
Olive oil and butter as needed
2 teaspoons minced mixed fresh herbs such as rosemary, thyme and sage
Salt and black pepper to taste
1/4 of dry white wine (optional)

For the Assembly

1 pound loaf of a hearty white or whole wheat sourdough bread, in 3/4-inch slices
8 ounces (225 grams) coarsely grated gruyere or comte
Chopped fresh flat-leaf parsley, to garnish

Make the sauce: In a large skillet (so you can use it again for the mushrooms), melt butter over medium heat and then stir in flour until a paste forms. Very slowly drizzle in milk, whisking the whole time to keep the mixture smooth. Add nutmeg, salt and pepper and cook, stirring, until mixture has simmered for a couple minutes. It will be thick and get thicker as it cools; this makes for a better spread. Scrape into a bowl and stir in Dijon. Adjust seasonings if needed. Set aside.

Heat oven: To 425 degrees F. Line your largest baking sheet with foil. 

Cook the mushrooms: Wipe out skillet and heat over medium-high. Add a glug of olive oil or a mix of olive oil and butter. Once it is very hot, add 1/3 to 1/2 of mushrooms, 1/3 to 1/2 of herbs and let sear in pan until brown underneath, about 2 to 3 minutes, before stirring and continuing to cook until tender and any liquid in the pan has cooked off, about 5 minutes. Season well with salt and pepper. Repeat with remaining mushrooms.  If you have some brown bits on the bottom of your pan, deglaze with the wine and cook until all absorbed.   

Assemble and bake: Spread bread in one layer on prepared baking sheet. Schmear each all the way to the edges with sauce; you should have exactly enough for a thin coat on each. Heap each slice with mushrooms; use them all. Sprinkle cheese over and since the mushrooms are heaped so high, you’ll probably have to press it in a bit with your hand. You’ll be glad you got all the cheese on there.

Bake for 10 minutes, until cheese is melted all over, then transfer to the broiler and cook until tops are browned, a few minutes more (but keep an eye on it because broilers vary wildly and mine is rather weak).

To serve: Scatter with parsley and eat with a knife and fork, preferably with a big green salad on the side. (And more wine.)  Serves 4

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