Open-Faced Baguette with Mushrooms and Artichokes


Simple sauteed mushrooms make this elegant hors d'oeuvre from chef Pierre Schaedelin a hearty, satisfying treat. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Prosciutto and Green Olive Tapenade


  • 1 thin baguette

  • ¼ cup Herbed Butter Spread

  • Juice of 1 lemon

  • 4 artichokes

  • 1 tablespoon extra-virgin olive oil, plus more for artichokes

  • 8 ounces cremini or porcini mushrooms, cut into ½-inch-thick slices

  • Coarse salt and freshly ground black pepper

  • Mushroom and Leek Duxelles


  1. Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.

  2. Meanwhile, fill a large bowl with water and add lemon juice; set aside. Remove leaves from artichokes and halve lengthwise; transfer to bowl of acidulated water and set aside.

  3. Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper; cook, stirring, until browned, 2 to 3 minutes. Remove from heat and set aside.

  4. Peel and core soaked artichokes and transfer to a medium saucepan; cover with acidulated water and bring to a boil over high heat; cook for 8 minutes. Drain. Rinse artichokes and pat dry. Thickly slice artichokes lengthwise and drizzle with olive oil; set aside.

  5. Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.

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