Shiitake Tartines with Whipped Chèvre, Peas & Tarragon
Daily Recipe: June 22, 2026
This appetizer takes a French bistro idea in a fresher, early-summer direction: seared shiitake mushrooms piled over crisp golden tartines, finished with whipped chèvre, quick lemony peas, and tarragon. It feels elegant but light, perfect for a warm day when you want something savory and beautiful without being heavy. Shiitakes bring deep umami, while goat cheese, herbs, and spring peas keep it bright, seasonal, and striking on the plate.
Ingredients (for 2)
- Shiitake mushrooms - 7 oz - stems removed, caps sliced
- Fresh or frozen peas - 2.8 oz - blanched if fresh
- Soft goat cheese (chèvre) - 3.5 oz - room temperature
- Crème fraîche - 2 tbsp
- Sourdough or country bread - 2 thick slices
- Radish - 2 small - very thinly sliced
- Shallot - 1 small - finely minced
- Fresh tarragon - 2 tsp - chopped, plus a few leaves for garnish
- Fresh chives - 1 tbsp - finely sliced
- Lemon - 1 - zest finely grated and 1 tsp juice
- Dijon mustard - 1 tsp
- Unsalted butter - 1 tbsp
- Honey - 1 tsp
- Olive oil - 2 tbsp, plus more for brushing
- Flaky salt - to taste
- Black pepper - to taste
Preparation
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Step 1 - 🧀🥣✨In a small bowl, whip the soft goat cheese with the crème fraîche, Dijon mustard, half of the lemon zest, and a pinch of black pepper until smooth and airy. Set aside.
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Step 2 - 🌸🍋🫙Toss the thinly sliced radishes with the lemon juice, honey, and a tiny pinch of flaky salt. Let them sit while you prepare the other ingredients.
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Step 3 - 🫛💧🌿Boil the peas in salted water for 1 minute if fresh or 30 seconds if frozen. Drain, cool briefly, then toss with the chives, half the chopped tarragon, a drizzle of olive oil, and a pinch of salt.
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Step 4 - 🍄🔥🍳Heat a skillet over medium-high heat with 1 tablespoon olive oil and the butter. Add the sliced shiitake mushrooms in a single layer and cook for 3 to 4 minutes until well browned.
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Step 5 - 🧅🍋🥄Add the minced shallot to the skillet and cook for 1 to 2 minutes, stirring, until soft and fragrant. Season with flaky salt, black pepper, and the remaining lemon zest.
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Step 6 - 🍞🫒🔥Lightly brush the sourdough or country bread slices with olive oil. Toast in a skillet, grill pan, or under the broiler until golden and crisp around the edges.
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Step 7 - 🍞🧀🫛Spread each toast generously with the whipped goat cheese mixture. Top with the herbed peas, then spoon the warm shiitake and shallot mixture over them.
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Step 8 - 🌿🌶️🍽️Finish with the pickled radishes, the remaining tarragon leaves, a light drizzle of olive oil, extra black pepper, and a pinch of flaky salt. Serve right away.
Additional
For an even more polished look, slice the mushrooms lengthwise so they fan out dramatically over the tartines. If you want to make it heartier, add a soft-poached egg on top and lean it toward brunch. You can also swap tarragon for chervil or parsley, but tarragon gives it a particularly French, anise-scented lift.