Warm Mushroom Crostini Recipes

MUSHROOM CROSTINI

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.

WARM MUSHROOM CROSTINI

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.

MUSHROOM CROSTINI

Steps:

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

WILD MUSHROOM CROSTINI

Steps:

• For mushroom topping:
• Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
• For thyme vinaigrette:
• Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
• Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

MUSHROOM CROSTINI

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.

WILD MUSHROOM CROSTINI

Steps:

• In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
• Chop together garlic, parsley, and salt.
• Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.
• In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
• Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
• Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.
• Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.

CROSTINI WITH MUSHROOMS

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.