My recipe for a Savory Roasted Corn & Mushroom Tartine will replace your sandwich options in no-time. Tartine is a posh name for loaded toast – the ultimate comfort dish! It can be enjoyed any time of the day, it is easy to make and can be ready in 15 minutes.
What I enjoy most about this recipe is its versatility. You can use most vegetables that you have in the fridge and it’s a great way to cut back on items that be on their way out. The highlight of this recipe is the mushroom. You can use any mushroom, like button or cremini, chanterelles, porcini, etc. I like adding trumpet mushrooms to the mix! The addition of sweet corn brings out the nutty, earthy flavours in the mushrooms. Try this recipe on your favourite types of bread like wholegrain or sourdough.
All About The Umami
If you remember, we chatted about umami flavours in my post for Sticky Stir-fried Vegetables with Coconut Rice. Umami or savoury taste is the Japanese word for one of the five basic tastes in cooking. The other four being sweetness, sourness, bitterness, and saltiness. It becomes pronounced in this recipe once the ingredients have been browned and crisped with cooking.
How To Make This Savory Roasted Corn & Mushroom Tartine
1. Heat a grill pan or a large skillet over medium heat. Drizzle bread with olive oil and place on one half of the grill or skillet to toast. Check toast after 3-4 minutes. When its browned flip over to cook the other side.
2. Add 1 tbsp of olive oil to the clear side of the grill or skillet. If you don’t have enough room use a second skillet on a new element over medium heat.
3. Add mushrooms cut side down to the hot pan. Do not touch or stir for 2-3 minutes. Add onions, stir and cook for an additional 2 minutes. Add corn and red pepper, stir, and cook for 2-3 minutes or until corn is cooked through.
4. Season with salt and pepper. Taste the mixture and season more if necessary.
5. Remove the toast from the heat placing the olive oiled side up. Divide mushroom evenly onto toasts.
6. Garnish with fresh basil.
More Recipes For You To Try
Try this Savory Mushroom alongside my other recipes if you have guests over for lunch.
Wild Rice & Lemon Chickpea Soup
I Love Hearing From You
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this Savory Roasted Corn & Mushroom Tartine in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintSavory Roasted Corn & Mushroom Tartine
My recipe for a Savory Roasted Corn & Mushroom Tartine will replace your sandwich options in no-time. Tartine is a posh name for loaded toast – the ultimate comfort dish!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 Slices 1x
- Category: Appetizer, Snack, Breakfast,Lunch, Dinner
- Method: Grill
- Diet: Vegan
Ingredients
- 2 slices of ½ thick country-style whole grain bread
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2-3 tbsp of olive oil
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¼ cup of diced onion (red or white)
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½ cup of mixed mushrooms, such as chanterelles, cremini, button or trumpet, coarsely chopped.
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1/3 cup of corn kernels
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¼ cup of red pepper, diced
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Salt and pepper to season
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Fresh basil to garnish
Instructions
- Heat a grill pan or a large skillet over medium heat. Drizzle bread with olive oil and place on one half of the grill or skillet to toast. Check toast after 3-4 minutes. When its browned flip over to cook the other side.
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Add 1 tbsp of olive oil to the clear side of the grill or skillet. If you don’t have enough room use a second skillet on a new element over medium heat.
-
Add mushrooms cut side down to the hot pan. Do not touch or stir for 2-3 minutes. Add onions, stir and cook for an additional 2 minutes. Add corn and red pepper, stir, and cook for 2-3 minutes or until corn is cooked through.
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Season with salt and pepper. Taste the mixture and season more if necessary.
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Remove the toast from the heat placing the olive oiled side up. Divide mushroom evenly onto toasts.
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Garnish with fresh basil.
