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Prep Time: 10 mins
Cook Time: 20 mins
Servings: 2

Oyster Mushroom Tartine

Rate this recipe for points
Quick and Easy
Sliced Bread



  • 2 slices of Villaggio Artesano® Original White Bread
  • 2 cups (500g) Oysters Mushrooms
  • 2 tbsp (30g) Butter
  • 1 clove Garlic – Pressed or Minced
  • 1/2 cup (125ml) White Wine
  • 1 tsp (5g) Thyme
  • 1 tsp (5g) Rosemary
  • 1 tbsp (15g) Parsley
  • 1 cup (250g) Pea Shoots

White Bean Dip:

  • 1 cup (250g) White Beans
  • 1/4 cup (60ml) Olive Oil
  • 1 clove Garlic , pressed or minced
  • 2 tbsp (30g) Tahini


  1. Prepare the white bean dip by processing all ingredients together until smooth.
  2. Season with salt and pepper, to taste and set aside
  3. Clean and cut/tear the oyster mushrooms into evenly sized pieces
  4. Melt the butter in a skillet, over medium-high
  5. Spread the mushrooms out in a single layer and sauté the mushrooms undisturbed for about 3-5 minutes. until they start to brown
  6. Turn the heat down to medium
  7. Add in Garlic and continue to cook for another 5-10 minutes until browned all over
  8. Pour in white wine and reduce heat to low and allow to cook another 10 minutes or so, undisturbed
  9. Stir in the chopped herbs and continue to cook for a further minute or so
  10. Toast 2 slices of bread
  11. Spread evenly with the white bean dip, layer generously with oyster mushrooms and top with the pea shoots