Mushroom & Parsnip Tartines

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : January/February 2022



In saucepan of boiling salted water, cook parsnips until tender, 10 to 15 minutes; drain. In blender or food processor, purée parsnips and 4 tbsp of the butter. Season with pepper.

Meanwhile, in large skillet, melt remaining butter over high heat. Cook until foamy, about 1 minute. Add mushrooms; cook, stirring constantly, about 3 minutes. Reduce heat to medium. Add shallot and chopped garlic; cook, stirring often, about 1 minute. Pour in wine and cook until almost completely evaporated, 2 to 3 minutes. Add demi-glacé and cook until sauce has reduced and mushrooms are coated, about 2 minutes. Season with salt and pepper and sprinkle with parsley. Keep warm.

In separate large skillet over medium heat, heat oil, skin-on clove garlic and thyme until aromatic. Discard garlic and thyme. Place bread slices, two at a time, in skillet; cook, turning halfway through cooking time, until beginning to brown, 2 to 3 minutes. Transfer to paper towel-lined plate. Spread parsnip purée on bread slices. Top each slice with mushroom mixture and Watercress Salad with Tarragon.


Watercress Salad with Tarragon  In bowl, combine 1/4 cup grapeseed oil, 2 tbsp white wine vinegar, 2 tsp finely chopped fresh tarragon, and 1 tsp each Dijon mustard and maple syrup. Season with salt and pepper. Add 2 cups watercress and toss gently to coat well. Makes 4 servings.



Topped with a soft-cooked egg, these tartines make a gourmet breakfast meal.

Nutritional facts Per serving: about

  • Calories 610
  • Total fat 40 g
  • Saturated fat 16 g
  • Cholesterol 55 mg
  • Sodium 650 mg
  • Total carbohydrate 50 g
  • Fibre 8 g
  • Sugars 13 g
  • Protein 12 g
  • Iron 3.5 mg
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Lunch & Dinner

Mushroom & Parsnip Tartines