Mushroom Crostini

30 09 2009


Mushroom Crostini

Mushroom Crostini

Fall is the time when I think of cooking with mushrooms even though most types are readily available year round.  They have an earthy richness that works well with bold fall flavours such as sage, thyme and rosemary.  They’re also very versatile and make a great alternative to meat for vegetarians and carnivores alike (see my Mushroom Soup recipe for another great mushroom dish).

For the best flavour, use a variety of mixed mushrooms such as portabello, cremini, shiitake, oyster and button mushrooms.  You can even include some re-hydrated dried mushrooms: put them in a bowl, pour boiling water over them and let them soak until tender, about 30 minutes.  Drain and use as you would fresh mushrooms.

These crostini are great for entertaining because you can make the mushroom mixture in advance.  Just re-heat and assemble as your guests arrive and you’ll have an easy and delicious hors d’oeuvre that pairs very nicely with champagne or sparkling wine.  

Mushroom Crostini


Makes approximately 12 crostini

  • 3 cups (about 12 oz/350 grams) mixed mushrooms, such as portobello, button, cremini, shiitake, etc.
  • 2 Tablespoons olive oil
  • 1 shallot, peeled and minced
  • 1 clove garlic, finely minced
  • ½ teaspoon finely chopped fresh rosemary
  • 4 sprigs fresh thyme, finely chopped
  • ½ cup whipping cream (35% M.F.)
  • ½ teaspoon white truffle oil (optional)
  • ¼ cup freshly grated parmesan cheese, plus extra shaved parmesan for garnish
  • 2 teaspoons sour cream
  • Salt and pepper, to taste
  • 1 Tablespoon flat leaf Italian parsley, finely chopped for garnish
  • ½ baguette, sliced into twelve ¾” thick slices
  1. In a large skillet, heat oil on medium-high heat. Add shallots to pan and sauté until they are translucent, approximately 1 minute.
  2. Add mushrooms to pan. Make sure they are evenly distributed and not crowded in the pan. Sauté until browned on one side, approximately 6 minutes. Resist the urge to stir them around.
  3. Once the mushrooms are browned on one side, turn over with a spatula and let them brown on the other side.
  4. Reduce heat to medium. Add herbs and garlic to the pan and stir until evenly distributed. Add cream and stir to combine. Add truffle oil (if using) and parmesan cheese. Cook mushroom mixture until cheese is melted and it’s beginning to thicken, about 2 minutes.
  5. Remove mushroom mixture from the heat and stir in sour cream until combined.
  6. Toast baguette slices on both sides. To serve, spoon mushroom mixture onto toasts and garnish with chopped parsley and shaved parmesan.

If making in advance, prepare as directed and then refrigerate.  Re-heat the mushroom mixture in a saucepan on medium heat until warm and assemble crostini. The baguette slices can also be toasted in advance and stored in an air-tight container.

Bon Appétit and Enjoy!

This recipe first appeared on Suite




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