Mushroom Crostini
Equipment
- 1 Baking sheet
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Wooden spoon
- 1 pastry brush or spoon
- 1 garlic press (optional)
Ingredients
- 1 baguette loaf sliced into 1.25 centimeter thick rounds
- 60 milliliter olive oil plus extra for drizzling
- 30 gram unsalted butter
- 400 gram mixed mushrooms sliced
- 2 clove garlic minced
- 60 milliliter dry white wine or vegetable broth
- 2 gram kosher salt
- 1 gram freshly ground black pepper
- 5 gram fresh thyme leaves chopped
- 10 gram fresh parsley chopped
- 30 gram grated Parmesan cheese
- 60 gram soft goat cheese or mascarpone optional; softened
Instructions
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Arrange the baguette slices on the baking sheet in a single layer and brush the tops lightly with olive oil.
- Toast the baguette slices in the oven for 7 to 9 minutes until lightly golden and crisp around the edges, then set aside.
- While the bread toasts, heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.
- Add the sliced mushrooms to the skillet in an even layer and cook without stirring for 2 to 3 minutes to allow them to brown.
- Stir the mushrooms, then continue cooking for 5 to 7 minutes until they release their moisture and it mostly evaporates.
- Add the minced garlic, salt, pepper, and thyme to the mushrooms and cook for 1 to 2 minutes until fragrant.
- Pour in the white wine or vegetable broth and cook for 2 to 3 minutes, scraping the bottom of the pan, until most of the liquid has reduced.
- Remove the skillet from the heat and stir in half of the chopped parsley and the grated Parmesan cheese.
- If using goat cheese or mascarpone, spread a thin layer onto each warm crostini.
- Spoon a generous amount of the mushroom mixture onto each toasted baguette slice.
- Transfer the mushroom crostini to a serving platter, drizzle lightly with olive oil, and sprinkle with the remaining parsley before serving.
Notes
Extra Tips For the best flavor, use a mix of mushrooms such as cremini, shiitake, and oyster, and avoid overcrowding the pan so they brown instead of steam. Day-old baguette works especially well because it toasts up crisp without becoming tough. You can toast the crostini in advance and re-crisp them in a hot oven for a few minutes just before topping. Adjust the garlic and herbs to your taste and feel free to add a pinch of red pepper flakes for gentle heat. If serving for a party, keep the mushroom topping warm in a covered pan over low heat and assemble crostini in small batches so the bread stays crunchy and the topping stays juicy.
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