I often have mushrooms tartines for breakfast, light and tasty. Today for lunch I thought that my first vintage – this Fleurie 2007 – would go perfectly with it. That’s because when it ages, the wild forest aromas tend to appear in the wine. Even if the compote fruits were predominant, I could feel mushrooms in the background. For this reason, an old red Bordeaux, an old white Rhone or a Chinon from the Loire Valley would also go perfectly.
Very well, 3 mushrooms (the ones called champignon de Paris in French) were hanging in my fridge, I got the best crème fraîche from the market and I had just planted some parsley and chives. Mushroom tartines, what else? Ok, galipettes could also do, but that is a secret recipe from the Loire Valley I still didn’t try home…
Ingredients for two simply delicious mushroom tartines :
- 3 big Mushrooms or a hand full of small ones sliced.
- 2 slices of your favorite bread.
- parsley and chives roughly chopped
- olive oil
- Thick crème fraîche
- Sea salt and grounded black pepper
Optionnal : garlic, onions, parmesan cheese or old mimolette.
The recipe in 10 minutes :
- Pour some olive oil in the pan and 2 slices of bread in the toaster
- Wash and slice the mushrooms. Roast for 5 minutes, add up a spoon of crème fraîche and the parsley and chives
- Divide the content on the 2 toast
- Add up chunks of parmesan cheese.
You can also add up some chopped onions and garlic or replace the parmesan cheese with an old mimolette.
Eventually, you could also grill the tartines in the oven for a melty cheese finish.
Variations are infinite, it’s always deliciousness on the finish.
#GARDENING TIP : If you have a small garden, you can easily plant the herbs in a wine case to make sure they are always fresh!