Mushroom and Gruyere Tartines with Spicy Chili Oil
Elevate your breakfast with these sophisticated open-faced tartines. Sautéed mushrooms and nutty Gruyere cheese are balanced by a drizzle of fiery chili oil, creating a complex spicy-umami flavor profile.
Prep Time
45 min
Difficulty
Hard
Servings
2
Calories
450 kcal
Instructions
- 1
Preheat oven to 350°F (175°C).
~5 min - 2
Thinly slice the assorted mushrooms and mince the garlic.
~5 min - 3
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a frying pan over medium-high heat.
~2 min - 4
Add the minced garlic and cook for 30 seconds until fragrant, then add the sliced mushrooms and fresh thyme.
~3 min - 5
Sauté the mushrooms until golden brown and tender, about 8-10 minutes. Season with salt and pepper.
~10 min - 6
While mushrooms are cooking, toast the baguette slices lightly on both sides until golden.
~4 min - 7
Arrange the toasted baguette slices on a baking sheet. Top each slice generously with the sautéed mushroom mixture.
~2 min - 8
Sprinkle the grated Gruyere cheese over the mushrooms.
~1 min - 9
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
~10 min - 10
Drizzle generously with spicy chili oil just before serving.
Tips
- For an extra depth of flavor, consider deglazing the mushroom pan with a splash of dry white wine after sautéing.
- Serve immediately to enjoy the crisp baguette and perfectly melted cheese.
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