Mushroom Tartine

By chef Richard Bertinet

Method:

A tartine is a slice of bread, however these days it is usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough topped with whatever you like – in this case, creamy mushrooms.

Begin by heating the oil in a frying pan, then add the shallots and garlic and sauté over a high heat until lightly browned. Add the mushrooms and stir well.

Next, add the brandy or wine and flame – be very careful when you do this. Cook the mixture for 30 seconds and then remove the pan from the heat and stir in the crème fraiche. Put the pan back onto a low heat and cook gently for 5 minutes.

Meanwhile, lightly toast the slices of bread. Add the chopped parsley to the pan, and stir it through.

The Bertinet is headed up by Richard Bertinet, originally from Brittany in north-west France, who trained as a baker from the age of fourteen.

The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. The school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike.

To serve, spoon the mushroom mixture over the slices of toasted bread.

The Bertinet Kitchen & Bakery, Bath

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information 

Ingredients for four servings:

  •  2 Tbsp. Olive Oil
  • 1 Large Shallot, Finely Chopped
  • 1 Clove Garlic, Crushed
  • 500G Field or Wild Mushooms, Sliced
  • A Small Glass Of Brandy (or Red Wine)
  • 4 Tbsp. Creme Fraîche
  • Small Bunch Of Parsley Finely Chopped
  • 4 Slices Of Sourdough