Start your morning with a touch of indulgence — our Wild Mushroom and Truffle Tartine brings earthy, savory flavors to the breakfast table. Thick slices of rustic sourdough are toasted to golden perfection and topped with creamy ricotta, sautéed wild mushrooms, and a drizzle of truffle honey for a luxurious finish. Simple yet elegant, this open-faced toast is a beautiful balance of comfort and sophistication — the perfect way to elevate an autumn morning at Country Willows Inn. Here’s the recipe so you can prepare this wonderful meal yourself!
Wild Mushroom and Truffle Tartine on Rustic Sourdough
Serves 4 Prep Time: 20 minutes Cook Time: 15 minutes
Toast
4 slices rustic sourdough bread - thick cut, toasted or grilled - brushed with olive oil
Whipped Ricotta
- 1 cup whole milk ricotta
- 2 tablespoons cream or milk (adjust for texture)
- Salt and pepper to taste
- Zest of ½ lemon (optional, for brightness)
Whip the ricotta in a food processor or using a whisk, blend ricotta with cream, salt, pepper, and lemon zest until smooth and fluffy. Set aside in fridge.
Mushrooms
- 2 tablespoons olive oil or unsalted butter
- 2 cups mixed wild mushrooms (shiitake, oyster, chanterelle, cremini, etc.), cleaned and sliced
- 1 garlic clove, minced
- 1 teaspoon thyme leaves (fresh preferred)
- Salt and pepper to taste
- Splash of white wine or dry sherry (optional)
Heat oil or butter in a pan over medium-high heat.
Add mushrooms in a single layer (cook in batches if needed and sauté until golden and slightly crispy, about 6-8 minutes).
Add garlic and thyme and cook for another minute.
Deglaze with a splash of wine if using, season with salt and pepper. Remove from heat.
Assemble the Tartine
Spread a generous layer of whipped ricotta on each slice of toast. Top with sauteed mushrooms.
Finish by drizzling truffle honey (or regular honey with a drop of truffle oil added).
Top with fresh herbs (parsley, chives, or microgreens) and cracked black pepper.
Optional: Shaved Parmigiano-Reggiano or pecorino
