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Mushroom Pesto Tartines

The perfect vegetarian lunch for busy days when you want something that feels fancy: sautéed mushroom pesto tartines with creamy goat cheese and fresh basil.

Servings 2
Author Denisse

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 cup oyster mushrooms left whole or sliced
  • Pinch of sea salt
  • A few grinds of freshly cracked black pepper
  • 1-2 tablespoons lemon juice
  • 1/4 cup creamy goat cheese softened
  • 2 thick slices sourdough bread toasted
  • 2 tablespoons homemade or store bought pesto sauce
  • Fresh basil leaves for garnish
  • Flaky salt for finishing

Instructions

  1. Gently heat 2 tablespoons of the olive oil and garlic together in a skillet over medium to low heat for about one minute. Make sure the garlic doesn’t brown too much, or it will turn bitter.
  2. When the oil is warm, add the mushrooms and stir to coat. Season with salt and pepper, and saute for about 4-5 minutes, or until mushrooms are golden with some crispy edges. Add the lemon juice to the skillet and toss to coat. Cook for one minute more. Remove the mushrooms from the heat and set aside.
  3. Spread the goat cheese evenly over the toasted sourdough slices. Top with the mushrooms and pesto sauce. Garnish with fresh basil leaves and flaky salt.