Roasted Mushroom Tartine
I picked out a few different mushrooms for this: hedgehogs, black trumpet, enoki and cremini. The really cheerful and friendly woman who checked me out bravely tried, and failed, to guess the name of each one. Quartered the creminis and tore the hedgehogs and trumpets in pieces, then tossed them together with some olive oil, salt, pepper, white wine, diced onion and garlic, and sprigs of thyme in a casserole dish. Covered them with foil and baked them for 25 minutes in a 375 degree oven. Then I added the enoki, stirring the mushrooms, and cooked them for another 10 minutes. (This was based on a recipe from A New Way to Cook.)
Now I don't know if this was breaking Clotilde's rules for a tartine (I made this recipe for Is My Blog Burning?), but I brushed a thick slice of firm Italian white bread with some garlic oil, then toasted it under the broiler. Spread on a layer of fresh whole-milk ricotta, then piled on the mushrooms and drizzled with balsamic vinegar.