WILD MUSHROOM CROSTINI
Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
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.
WILD MUSHROOM CROSTINI
Categories Milk/Cream Mushroom Appetizer Broil Sauté Vegetarian Parmesan Summer Shallot Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
WILD MUSHROOM CROSTINI
Provided by Julian Marucci
Categories Blender Mushroom Sauté Cocktail Party Quick & Easy Mayonnaise Vinegar Fall Thyme Bon Appétit
Yield Makes 8
Number Of Ingredients 12
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.
WILD MUSHROOM CROSTINI TOPPING
Provided by Food Network
Time 25m
Yield enough for 12 crostini
Number Of Ingredients 7
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-spread on warm crostini. Serve warm or at room temperature.
WILD MUSHROOM AND PESTO CROSTINI
Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.
Provided by Cheese Please
Categories Vegetable
Time 25m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet.
- Add garlic and saute for 2-3 minutes until brown over medium-high heat.
- Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
- Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
- Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
- Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
WILD MUSHROOM CROSTINI
Make and share this Wild Mushroom Crostini recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice or quarter mushrooms.
- In a skillet, heat oil over medium high heat. Sauté garlic until fragrant. Add mushrooms and sauté until liquid is released and mushrooms are browned. Season with salt and pepper to taste.
- In a small bowl, combine mushrooms, parsley and cheese. Place toasts on baking sheet and spoon mushrooms on top.
- Bake at 350 until topping is hot and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 253.1, Fat 17.8, SaturatedFat 5.7, Cholesterol 24.7, Sodium 302.4, Carbohydrate 15.2, Fiber 1.2, Sugar 2.5, Protein 9.2
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WILD MUSHROOM CROSTINI RECIPE | BON APPéTIT
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5/5 (1)Servings 36
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. DO AHEAD Can be prepared 2 days ahead. Store in airtight container at room temperature.
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
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- In a large skillet, melt the butter in 1 tablespoon of olive oil. Add the shiitake and cook over moderately high heat, stirring, until browned, 4 minutes. Add the oyster mushrooms and cook until softened and lightly browned, 4 minutes. Add the shallot and garlic and cook until fragrant, 2 minutes. Stir in the wine, lemon juice, thyme and the 1 tablespoon of parsley. Season with salt and pepper.
- Light a grill or preheat a grill pan. Brush the bread with olive oil and grill until toasted and charred in spots, about 1 minute per side.
- Spread each toast slice with 1/4 cup of the ricotta. Spoon the mushrooms on top and and sprinkle with the tarragon, chives and additional parsley. Cut the crostini in half, drizzle with olive oil and serve.
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