Shiitake Mushroom Tartines with Cheddar Fondue

Social marketing websites like Twitter and Facebook continue to amaze me.  I’ve “met” or should I say, have virtually met some of the most creative and passionate people.  And every once and awhile someone really special comes along who also provides me with inspiration. Viviane Bauquet Farre of www.foodandstyle.wordpress.com is one of those people.

I stumbled upon Viviane’s blog the other day and found myself reading post after post.  The photos alone will capture your attention.  But pair those images with a comfortable and conversational writing style and elegant recipes . . . and it’s game over for me!  Plus, she has very informative videos of her preparation techniques.  I looked up and realized an hour had flown by from the time I first started reading her site.

And then… I found this recipe.  Those of you who have been following my website must realize I can not pass up on any recipes with wild mushrooms, and cream… and shallots… butter….oh boy.  Again… game over.  This recipe took my favorite ingredients to the next level and I know that it will become one of my favorite small plates to make for guests… or just me!

So, thank you Viviane for graciously allowing me to pubilsh this recipe on my website and I’m so happy to make your virtual acquaintance! 

And why is there a photo of a cute brown cow on this post?  Well, that
is a charming story that you will just have to read while visiting Vivian’s
blog . . .

The recipe:

serves 4

For the mushrooms
1 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
12 oz shiitake mushrooms – stems trimmed and quartered
4 large shallots – skinned, halved and cut in 1/4” slices
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste

For the fondue
1/4 cup heavy cream
2 tablespoons milk
6 oz aged cheddar (or extra sharp) – coarsely grated

For the vinaigrette
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/8 teaspoons sea salt
freshly ground black pepper to taste

4 – 1” thick, slices brioche or challah bread – edges trimmed
1 large, ripe beefsteak tomato – halved and cut in 1/8” slices
5 oz baby arugula and escarole hearts – rinsed and spun dry

Step 1: For
the mushrooms – Heat a large non-stick skillet over high heat. Add the
butter. As soon as the butter is melted, add the olive oil and
mushrooms. Toss well and sauté for 5 minutes until golden, tossing them
only occasionally. Add the shallots and continue to sauté for 2 more
minutes until the shallots are wilted and the mushrooms golden-brown.
Add the salt and black pepper. Toss well, transfer to a bowl and set
aside.

Step 2: Place
the cream and milk in a small saucepan and heat over medium heat. As
soon as the cream mixture comes to a boil, turn off the heat and add
the cheddar. Stir well and let stand for a couple of minutes until the
cheddar has melted. Whisk until smooth. Set aside and keep warm.

Step 3: To
make the vinaigrette, place the lemon juice, olive oil, salt and pepper
in a small bowl and whisk until well blended. Set aside.

Step 4: Preheat
the broiler. Toast the bread slices under the broiler on each side
until golden-brown. Meanwhile, toss the greens with the vinaigrette and
set aside. When done, place each toasted bread slice in the center of a
large plate. Top with 2 or 3 tomato slices so that the straight edge of
the tomato slices line up with the straight edge of the bread slice.
Top with a large spoonful of the shiitake mixture. Drizzle lavishly
with the cheddar fondue. Place the dressed greens next to the tartines
and serve immediately, when still warm.

© 2009 viviane bauquet farre – food & style NY LLC