If I could pack these roasted beet and Shiitaki mushroom tartines to bring with me for a snack on the plane to Seattle for the IFBC (International Food Bloggers Conference) this Thursday, I would do it in a heartbeat! They were good but we already ate them for dinner, after I took the photos in hopes of tempting you to try my recipe which was inspired by all the good stuff (beets, Shiitaki mushrooms, cheese and bread) I picked up on a visit to my favorite farmer’s market at the Wells Fargo Center in Santa Rosa last Saturday morning.
Yes, I have finally snapped out of the reverie that captures me each year on the very last days of Summer and most likely because of my impending trip to Seattle, which caused me to pull out a scarf and try on my raincoat -I have begun feeling like Fall. My rustic homemade tartines with the earthy flavors of mushrooms, roasted beets, sea salted country style french bread and ripe organic ‘cow of my dreams’ cheese are very Fall-ish and that makes me happy, not a bit sad. I admit it, I actually like Fall, it may be my favorite season right after Summer.
The mushroom guy at the market has the most beautiful assortment of perfect mushrooms, piled high and filling one large basket after another. All right under your nose, at a very fair price. I admit being attracted to the larger Shiitake mushrooms and my first instinct was to pick up a brown paper bag and fill it with these mushrooms but my mushroom guy had other plans. From under his counter he brought out the smaller Shiitaki mushrooms, the stinky wild ones that he grows by the creek and added them to my bag, telling me that the perfect Shiitaki mushrooms that I originally coveted for their looks are grown in a hot house and don’t have any scent, so I should add the smaller stinky not as attractive ones to make my mushroom dish smell like wild mushrooms. I love that guy, my mushroom guy.
I’m going to the International Food Bloggers Conference in Seattle this week, which is a first for me. The number one reason I’m going to this conference is to hang with the Doristas- the very nice ‘French inspired home cooked meal’ bloggers who make up the French Fridays with Dorie group, which is a pretty tight group that has been cooking their way through Around My French Table by Dorie Greenspan for around three years. The second reason I’m going is to see Dorie Greenspan, who will be the keynote speaker at the conference. I also hope to learn something new about blogging, it is a blogging conference after all.
- 12 Shiitaki mushrooms-hothouse, medium size
- 6 Shiitaki mushrooms-wild, small size
- 4 Beets, medium size
- 1 garlic clove, peeled and minced
- 2 tablespoons chopped fresh parsley
- Sea salt and ground black pepper to taste
- Extra-virgin olive oil for drizzling
- Extra-virgin hot chili olive oil, for drizzling
- 3-4 ounces crumbled Peau de Pêche organic cows milk cheese from Weirauch Creamery, Petaluma
- 6 large slices country style French Bread, I used a Sea Salt Boule.
- Preheat the oven to 425F.
- Roast the beets sealed in aluminum foil, for about 25-30 minutes-until tender when pierced with a knife, set aside to cool.
- Lightly toast the bread slices on both sides on a baking sheet, set aside.
- Peel the cooled beets and cut into slices.
- Place the beets in a bowl and drizzle with olive oil, sprinkle with half the chopped parsley, salt and pepper to taste.
- Slice the mushrooms and sauté in an olive oil coated pan with garlic, salt and pepper, set aside.
- Place the toasted bread slices on a parchment lined baking sheet- layer on the beets and mushrooms, evenly dividing and sprinkling the Peau de Pêche cheese on top.
- Place toasts in the oven for 2-3 minutes to warm the cheese crumbles but don't let them melt.
- Remove from the oven, drizzle on the chili oil, sprinkle with chopped parsley and serve.