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Wild Mushroom and Asparagus Tartines

Choose the thinnest asparagus you can find, and be sure that the tips are evenly distributed among the packets.

Ingredients: 

Ingredients: 

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4 slices whole-grain bread, toasted
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4 cups thinly sliced wild mushrooms
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1 lb. asparagus, cut into 1-inch pieces (3 cups)
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2 large shallots, thinly sliced (¾ cup)
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1 ¾ cups low-sodium vegetable broth, divided
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1 large egg
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1 large egg white
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1 Tbs. minced fresh thyme
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½ cup crumbled chevre or goat cheese

Instructions: 

1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Place 1 slice of toast in each foil packet. Combine mushrooms, asparagus, and shallots in medium bowl. Add 1/4 cup broth, and season with salt and pepper, if desired. Divide mixture among packets.
3. Whisk together remaining 1 1/2 cups broth, egg, egg white, and thyme in small bowl. Season with salt and pepper, if desired. Drizzle each packet with 1/2 cup broth mixture. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet, and bake 25 to 30 minutes.
4. Transfer to serving plates. Let each person open packet carefully—escaping air will be hot. Sprinkle with chèvre.

Nutrition Information: 

Calories: 
213
Protein: 
15 g
Total Fat: 
7 g
Saturated Fat: 
3 g
Carbohydrates: 
27 g
Cholesterol: 
53 mg
Sodium: 
294 mg
Fiber: 
6 g
Sugar: 
7 g
Yield: 
Serves 4

Comments on this Recipe

The flavor for this dish is good what with the goat cheese and thyme. I used an entire tub of goat cheese (1oz = maybe a cup) and it made the dish quite creamy and flavorful. However I did add another slice of toast to each packet as my slices were rather small. I found the use of toast to be kind of strange - they get soggy, which is a little disconcerting when you're eating bread, and I'm worried about storing them as I'm not sure soggy bread will keep that well. Maybe substituting another grain would work. Also I'm not sure why Veg Times likes recipes that use foil packets; I wonder if just baking in a casserole dish would accomplish the same task.

I favor more flavor, I'm Italian

This is one of the best recipes I have gotten from veggie times! Love it! I did add more fresh thyme because I needed more flavor but with the goat cheese, it makes it nice and rich.

I agree with the previous comment- love the goat cheese and used more than it called for. I knew after reading it that the toast wouldn't fly with me so I eliminated it and served it over quinoa instead.

I don't think I will make this again. The texture and taste were off.

I agree with the other comments. Taste and texture are weird as is. I double up on the seasoning and cheese. I also don't put the toast in the packet. I serve the mixture on top of the toast after it's done and after I drain off the liquid.

This dish was totally weird. The asparagus and mushrooms weren't special--just steamed vegetables on soggy bread. We won't be making this again.