Mushroom Crostini

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Mushroom soup, mushroom pasta sauce, mushroom filled ravioli, so many ideas, so little time, especially for wild mushrooms! If you like, you could change things up a bit by adding a few dried Porcini that have been soaked, drained and chopped or substitute some fresh Chanterelles for some of the brown mushrooms. In the spring, if you are lucky, you might get your hands on some fresh Porcini…Delicious! Crostini make a great appetizer for entertaining, so many different kinds; so many great flavours!

DSC_6390 nx2Makes Approximately 40 Crostini

¼ cup EVO
1 red onion, finely chopped
1 large clove garlic, minced
2 ½ lbs. brown mushrooms
1 ½ cups whipping cream/heavy cream
½ cup freshly grated Parmigiano Reggiano or Grana Padano
3 Tbsp. chopped fresh flat-leaf parsley
Salt & freshly ground black pepper to taste
2 thin baguettes or ficelle’s

Garnish: sprigs of parsley

In large skillet, heat 1 Tbsp. of the EVOO over medium heat; cook onion for 3 – 5 minutes or until softened but not brown; add garlic; cook for 1 minute. Remove onions & garlic from pan; set aside.

Wipe out the pan; add remaining oil to pan; cook mushrooms over medium to medium high heat for 12 – 15 minutes until the moisture from the mushrooms evaporates. Add the onion mixture & cream; bring to a boil. Cook over medium high heat, stirring occasionally for approximately 5 minutes or until thickened & the mushrooms are coated; remove from the heat. Stir in ¼ cup of the cheese & chopped parsley; season with salt & pepper.

Preheat oven to 400F.

**You can make the mushroom mixture the day before, cool, cover and store in the fridge until needed.

Slice the baguettes into thin slices, approximately ¼” thick. Spread each with a heaping tablespoonful of the mushroom mixture; sprinkle with the remaining cheese. Place onto a rimmed baking sheet & bake for 5 – 6 minutes or until toasted & heated through. Garnish with a small piece of parsley, serve hot.

**Alternatively, you can slice the bread, place on a baking sheet, brush the top with a little EVOO & bake at 400F for approximately 5 – 8 minutes or until slightly golden. Cool. When ready to serve the crostini, top each with some mushroom mixture and bake as above. This will make a slightly crisper crostini & has the benefit of being able to prepare the baguette slices well ahead.

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