Wild Mushroom And Arugula Crostini Recipes

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WILD MUSHROOM CROSTINI TOPPING



Wild Mushroom Crostini Topping image

Provided by Food Network

Categories     appetizer

Time 15m

Yield enough for 12 crostini

Number Of Ingredients 7

2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods)
2 teaspoons garlic, minced
1/2 cup scallions, minced
2 tablespoons extra virgin olive oil
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons plain sun-dried tomatoes, chopped
Salt and freshly ground black pepper

Steps:

  • In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree. Serve warm or at room temperature.

WILD MUSHROOM AND ARUGULA CROSTINI



Wild Mushroom and Arugula Crostini image

Categories     Mushroom     Tomato     Appetizer     Bake     Low Fat     Arugula     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 11

Nonstick vegetable oil spray
4 egg roll wrappers
1/4 cup purchased fat-free Caesar salad dressing
2 tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons water
1/8 teaspoon dried crushed red pepper
14 ounces assorted fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), cut in half
1 1/2 3 1/2-ounce packages mushrooms, trimmed to 1 1/2-inch lengths
1/3 cup (packed) thinly sliced arugula
4 sun-dried tomato halves (not packed in oil), soaked in hot water until tender, then drained and chopped

Steps:

  • Preheat oven to 350°F. Generously spray large baking sheet with nonstick spray. Place 1 egg roll wrapper on work surface. Using 2- to 2 1/4-inch-diameter cookie cutter, cut out 6 rounds from wrapper. Transfer rounds to prepared baking sheet. Repeat with remaining 3 egg roll wrappers, making 24 rounds total. Spray rounds with nonstick spray. Bake rounds until golden brown, turning once, about 3 minutes per side. Cool.
  • Increase oven temperature to 400°F. Generously spray 2 more baking sheets with nonstick spray. Combine purchased dressing, shallots, mustard, 2 teaspoons water and crushed red pepper in large bowl; stir to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve. Place 14 ounces fresh wild mushrooms in large bowl with remaining dressing; toss to coat. Let stand 25 minutes.
  • Arrange half of mushroom mixture in single layer on each prepared baking sheet. Season with salt and pepper. Bake until mushrooms are golden brown, turning mushrooms over halfway through baking, about 12 minutes. Cool slightly. Coarsely chop cooked mushrooms. Return cooked mushrooms to large bowl. Add enoki mushrooms, arugula, sun-dried tomatoes and reserved 1 1/2 tablespoons dressing. Toss to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Store egg roll rounds airtight at room temperature. Cover and refrigerate mushroom mixture. Bring to room temperature before serving.)
  • Arrange egg roll rounds on platter. Spoon mushroom mixture onto egg roll rounds and serve.

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