Rich miso mushrooms take this spin on grilled cheese to another level. Pair it with the zesty acidity of an arugula salad and crunchy garlic, you’ve got an easy dinner in just 15 minutes. Inspired by the mushroom tartine at Home/Made Brooklyn, where thick slices of walnut bread are grilled with their famous herb oil and smoked mozzarella.
| What you'll need | |
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For the tartines: 10oz shiitake mushrooms, stems removed 1 tablespoon of butter 1 teaspoon of miso ¼ cup pesto 1 shallot, chopped 1 ball of fresh mozzarella, sliced 4 thick slices of crusty bread 1 garlic clove, grated ½ cup of water Salt | For the salad: 1/4 pound of arugula Juice & zest of 1 lemon 1 teaspoon of olive oil 1 tablespoon of fried garlic Fresh pepper |
Makes 4 tartines
Set your oven to broil.
Slice the mushrooms into 1/4” pieces and place in a pan on medium heat to dry them out.
Meanwhile, spread a thin layer of pesto on each slice of bread. Whisk the remaining pesto in a small bowl with ½ cup of water and the miso.
As the mushrooms release water, add the butter and shallot. Once the shallot is translucent, add the garlic. If the mushrooms aren’t sizzling and look too dry, add a swirl of olive oil. Saute for 5 minutes. Turn the heat all the way up and deglaze the mushrooms with the miso-pesto. Reduce for 4-5 minutes on low heat until it forms a thick sauce. Turn off the heat and let rest in the pan. Taste and salt it as needed.
Broil the bread for 1-2 minutes until toasted. Place mozzarella on each slice and broil until the cheese melts. Turn off the oven, move the toasts to the highest rack and hold there until you are ready to eat.
Combine all of the salad ingredients except the fried garlic. Garnish with the garlic right before serving.
Arrange each plate with a handful of arugula salad and a piece of cheesy toast. Spoon an equal amount of mushrooms on each tartine & enjoy!