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  • Prep-time: / Ready In:
  • Makes 1 tartine
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Tartines are French open-faced sandwiches that feature thick slices of crusty bread piled high with delicious toppings. This 10-minute recipe utilizes the quick-cooking abilities of a microwave to speed up the process without skimping on flavor. Umami-rich mushrooms join forces with flavorful sun-dried tomatoes, sweet shallots, and creamy cannellini beans to create a hearty and satisfying mixture that’s bound to make your mouth water. The combination of using both dried and fresh sage heightens the earthy flavors of the mushrooms by giving them a bright, herbal kick (if you don’t have fresh sage on hand, usually only dried sage is fine). Spoon everything onto your favorite bread, then use a knife and fork to dig into this tasty toast.

Tip: Mushroom moisture content can vary, so if the mushrooms you use release too much liquid as they cook, microwave the mixture, uncovered, for 30 seconds to 1 minute more to thicken the topping.

For more quick vegan meals, check out these tasty ideas:

By Mary Margaret Chappell,

Ingredients

  • 2 cups halved fresh button mushrooms
  • ¼ cup rinsed and drained canned cannellini beans
  • 2 sun-dried tomatoes (not oil-packed), chopped
  • 2 tablespoons unsweetened, unflavored plant-based milk
  • 1 tablespoon finely chopped shallot or onion
  • ½ teaspoon soy sauce
  • ¼ teaspoon dried rubbed sage or ½ teaspoon chopped fresh sage
  • 1 large slice artisan whole grain bread
  • Fresh sage leaves (optional)

Instructions

  1. In a medium microwave-safe bowl combine the first seven ingredients (through sage). Cover and microwave on high 3 to 4 minutes, stirring once halfway through cooking time.
  2. Meanwhile, toast the bread. Spoon mushroom mixture over toasted bread. Garnish with fresh sage leaves (if using).
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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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