Please May I Have Some Mushroom Crostini Recipes

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MUSHROOM AND GRAPE CROSTINI



Mushroom and Grape Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 24 pieces

Number Of Ingredients 14

1/2 baguette, cut into twenty-four 1/4-inch slices
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 cup mascarpone cheese, chilled
1 tablespoon chopped chives
1/4 teaspoon kosher salt
1/2 pound assorted mushrooms, torn and cut into bite sized pieces
1 cup red grapes, halved
5 sprigs fresh thyme, leaves removed and stems discarded
2 shallots, sliced into rounds
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sherry vinegar
24 shavings of Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
  • While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
  • Increase the oven temperature to 500 degrees F.
  • On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
  • To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.

MUSHROOM AND HERB CROSTINI



Mushroom and Herb Crostini image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10

1 crusty French baguette, cut into 24 slices
1/2 cup olive oil
1/4 cup grated Gruyere cheese
1 tablespoon unsalted butter
5 cups button mushrooms (or a mushroom mix), sliced
1/2 cup white wine
1 tablespoon tamari
A pinch of sea salt
1/4 cup chopped chives
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
  • Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
  • Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.

MUSHROOM CROSTINI



Mushroom Crostini image

This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 7

1 small (or 1/2 large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped for garnish

Steps:

  • Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
  • Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.

MUSHROOM CROSTINI



Mushroom Crostini image

This caramelized onion and mushroom crostini is a simple yet elegant hors d'oeuvres-perfect for when you want to impress your guests.

Provided by Jessica Gavin

Categories     Appetizer

Time 1h10m

Number Of Ingredients 15

1 (8-inch) baguette, cut into 12 1/2-inch slices
3 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoon unsalted butter
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt, divided
2 medium (3 cups) yellow onion, sliced 1/4-inch thick
8 ounces cremini or baby bella mushrooms, sliced 1/4-inch thick
2 teaspoons minced garlic
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1/4 teaspoon black pepper, plus more for garnish
4 ounces goat cheese
1 tablespoon sliced chives, plus more for garnish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.

Nutrition Facts : Calories 230 kcal, Carbohydrate 20 g, Cholesterol 14 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 0 g

MUSHROOM CROSTINI



Mushroom Crostini image

Provided by Linda Wells

Categories     appetizer

Time 30m

Yield Forty small crostini, or about 15 to 20 servings

Number Of Ingredients 10

1 1/2 ounces dried porcini, or cepes
1 tablespoon olive oil
24 ounces fresh small white domestic mushrooms, sliced
1 clove garlic, minced
1 small red onion, chopped
1 cup heavy cream
3 tablespoons grated Parmigiano Reggiano cheese
2 tablespoons chopped parsley
Salt and pepper to taste
10 thick slices of sourdough bread

Steps:

  • Place the porcini in a bowl and cover with warm water. Allow to sit for 10 minutes, or until soft. Drain, reserving the liquid. Strain the porcini liquid and set aside.
  • In a large saute pan over a high flame, heat the olive oil. Add the button mushrooms, the softened porcini, garlic and onion. Saute until the onions are transparent and the mushrooms are cooked. Add the porcini liquid and cook until it is reduced by half. Add the heavy cream, bring to a boil and lower the heat to a simmer. Cook until the cream is reduced to a thick consistency. Remove from the heat and add two tablespoons of the Parmigiano cheese, the parsley and salt and pepper to taste.
  • Allow the mushroom mixture to cool.
  • When ready to serve, toast the bread.
  • Preheat the broiler. If the mushroom mixture was refrigerated, bring it to room temperature. Spread the mushroom mixture on each slice of bread. Sprinkle with the remaining tablespoon of Parmigiano and broil until bubbly. Cut in quarters and serve immediately.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 505 milligrams, Sugar 5 grams, TransFat 0 grams

CROSTINI WITH MUSHROOMS



Crostini With Mushrooms image

Provided by Trish Hall

Categories     easy, quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons olive oil
2 cups mushrooms, any kind, sliced
2 teaspoons fresh thyme
8 slices, whole-wheat baguette, toasted

Steps:

  • Heat olive oil in a skillet on high heat, add mushrooms, and cook until tender. Add thyme.
  • Put a few mushrooms on each piece of toast, and serve.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 122 milligrams, Sugar 2 grams, TransFat 0 grams

WARM MUSHROOM CROSTINI



Warm Mushroom Crostini image

Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini.

Provided by Out of the Blue

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

2 cups mushrooms, assorted, roughly chopped
4 tablespoons olive oil
1 tablespoon butter
2 slices smoked bacon, diced
1/2 small onion, diced
2 garlic cloves, chopped
1 tablespoon Italian parsley, chopped
2 tablespoons grated parmesan cheese
8 -10 slices French baguettes, cut 1/4 inch thick, lightly toasted

Steps:

  • In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
  • Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
  • Spoon warm mixture on to slices of toasted bread.

Nutrition Facts : Calories 448.7, Fat 17, SaturatedFat 4.3, Cholesterol 11.4, Sodium 652.6, Carbohydrate 59.9, Fiber 2.9, Sugar 3.5, Protein 15.1

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