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Mushroom Tartine with Bitter Green Salad - Spoon & Stable


Serves 4


  • 1ea Miche bread, or any hearty wheat bread from your local baker, sliced into ½ inch slices
  • 4ea Bunches of oyster mushrooms, in this case we are using pink oyster mushrooms
  • 4ea Sprigs of oregano, picked
  • 4ea Sprigs of thyme, picked
  • 1ea clove garlic
  • .33c Good olive oil
  • ½ ea Wheel of Epoisses, sliced thinly
  • Fine sea salt to taste


  • .25c Cider vinegar
  • .5c Good olive oil
  • 1TBSP Honey
  • 1TBSP Dijon mustard
  • Cracked pepper
  • Fine sea salt


  • 1ea Head frisee, trimmed and washed
  • 4ea Sprigs of lovage, picked (if this is unavailable, you can replace with celery leaves)
  • 4ea Sprigs of Parsley, picked
  • 1/8c. Hazelnuts, toasted lightly

Method of Preparation

Start by firing up your grill. If you have the opportunity, purchase some hard wood for the fire instead of coals. Take the slices of bread and rub with the clove of garlic, brush lightly with olive oil and season with salt. Set aside. In a blender, combine the picked herbs wit what is left of the garlic clove and oil and blend until pureed. Season with salt and pour over the whole bunches of oyster mushrooms. Make sure to rub the oil mixture into the petals and down to the stem. Season with salt and set aside.

To make the vinaigrette, combine in a blender the cider vinegar, honey Dijon, cracked pepper and salt. Blend until fully incorporated. Turn the blender on high and slowly incorporate the olive oil. Set aside.

Using a pair of tongs, grill the bread until nicely charred on both sides. In the same fashion, grill the oyster mushrooms until charred and soft. The mushrooms will have a very meaty fragrance. Trim the mushroom petals off the stem. On the warm bread, place the thin slices of the epoisses cheese and cover with the hot grilled oyster mushrooms. Combine the parsley, lovage and frisee in a mixing bowl and dress with the vinaigrette. Arrange the salad on each tartine, making sure to get a little bit of everything. Using a zester, shave the toasted hazelnuts over the salads and eat immediately. A knife and fork are fine, but in this case eating with your hands is the best. If you have a nice brown ale sitting in the chill box, now is the time to open it.