Buttered Mushroom Tartine

The art of tartine making is something that every home cook should perfect. It can be a quick meal with endless flavor and ingredient combinations or a singular tried and true recipe perfected through repetition. TABLE recipe developer and stylist, Anna Calabrese, shares her recipe for Buttered Mushroom Tartine, and we couldn’t be more in love; salty and savory, we love it with a little vinegary Escabeche for that extra crunch!

Buttered Mushroom Tartine


For the pesto:
¼ cup sage leaves
½ cup raw kale
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
½ cup olive oil
salt and pepper to taste

For the mushrooms
1 lb. button mushrooms
¼ cup balsamic vinegar
4 tbsp. butter
½ teaspoon garlic salt
1 loaf bread
6 oz. goat cheese
4 oz. fontina cheese


  1. To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined. Stir in the crushed red pepper flakes. Set aside.
  2. Preheat oven to 425 degrees F.
  3. Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes. Keep warm.
  4. Meanwhile, mix the remaining butter with the garlic salt in a small bowl. Spread the butter onto one side of each piece of bread and place on a baking sheet. Bake for 5-8 minutes or until lightly toasted. Remove the toast and spread with pesto and goat’s cheese. Top with shredded fontina cheese. Place under the broiler for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

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