Mushroom and Goat Cheese Breakfast Tartines

Clean the mushrooms with a damp paper towel and slice them into 1/4-inch pieces. Finely dice the shallots, mince the garlic, and chop the thyme leaves.

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. When the butter is melted, add the mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until they begin to brown.

Season the mushrooms with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir and continue cooking for another 3 minutes until the mushrooms are golden brown.

Add the diced shallots to the pan and cook for 2 minutes until softened. Add the minced garlic and thyme, cooking for another minute until fragrant.

Pour in 2 tablespoons of white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until the liquid has mostly evaporated, about 2 minutes.

Remove the pan from heat and stir in the remaining 1 tablespoon of butter, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Taste and adjust seasoning if needed.

Preheat your broiler. Brush the sourdough slices with the remaining 1 tablespoon of olive oil on both sides and place on a baking sheet.

Toast the bread under the broiler for 1-2 minutes per side until golden brown, watching carefully to prevent burning.

In a small bowl, mix the goat cheese with 1 tablespoon of chopped chives, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth and spreadable.

In another bowl, toss the arugula with 1 teaspoon of olive oil, 1 teaspoon of lemon juice, and a pinch of salt.

To assemble the tartines, spread each toast with the goat cheese mixture, top with the sautéed mushrooms, and garnish with the dressed arugula.

Drizzle each tartine with balsamic glaze, sprinkle with remaining chives and red pepper flakes, and serve immediately.