recipes Share share Close facebook pinterest twitter CopyCopied to clipboard Image Oyster Mushroom Tartine Preparation 10 min Total 30 min 1 - 2 serving Made With Villaggio Artesano® White Bread Ingredients 2 Slices of Villaggio Artesano® Original White Bread2 Cups (500g) Oysters Mushrooms2 Tbsp (30g) Butter1 Clove Garlic – Pressed or Minced1/2 Cup (125mL) White Wine1 Tsp (5g) Thyme1 Tsp (5g) Rosemary1 Tbsp (15g) Parsley1 Cup (250g) Pea Shoots White Bean Dip1 Cup (250g) White Beans1/4 Cup (60mL) Olive Oil1 Clove Garlic – Pressed or Minced2 Tbsp (30g) TahiniSalt and Pepper, to taste Toast Savoury Directions Prepare white bean dip by processing all ingredients together until smooth. Season with Salt and Pepper, (to taste) and set aside.Clean and cut (or tear) the oyster mushrooms into evenly sized pieces.Melt the butter in a skillet, over medium-high heat.Spread the mushrooms out in a single layer and sauté them, undisturbed, for about 3-5 mins. until they start to brown.Turn the heat down to medium.Add in garlic and continue to cook for another 5-10 mins until browned all over.Pour in white wine, reduce the heat to low, and allow this to cook for another 10 minutes or so, undisturbed.Stir in the chopped herbs and continue to cook for an additional minute or so.Toast 2 slices of bread.Spread evenly with the white bean dip, layer generously with oyster mushrooms, and top with the pea shoots.