Mushroom and Goat Cheese Tartine with Pickled Red Onions

There is something about a toasted slice of sourdough piled high with earthy ingredients that makes lunch feel like a treat. I stumbled upon this combination after a long afternoon at the farmers market when my fridge was looking a bit sparse. I had a container of goat cheese, some leftover cremini mushrooms, and a half-empty jar of onions I had pickled the night before.

The key to this tartine is getting the mushrooms golden brown without steaming them. If you crowd the pan, they just get rubbery, so give them plenty of space to caramelize. I like to spread the goat cheese on the bread while it is still warm from the toaster, which helps it soften into a creamy base for the savory mushrooms. The pickled red onions provide that sharp, acidic bite that cuts through the richness of the cheese and ties the whole open-faced sandwich together.

I usually serve this with a simple handful of arugula tossed in lemon juice and olive oil. It is a meal that feels fancy enough for guests but is quick enough to pull together on a Tuesday. Just make sure to slice your bread thick—you need a sturdy foundation to hold all those toppings without getting soggy.