Creamy Mushroom Crostini

By á-174942

Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 teaspoons finely-chopped garlic
• 8 ounces crimini mushrooms cleaned, trimmed, and quartered - (abt 2-1/2 cups)
• 4 ounces shitaki mushrooms cleaned, stems
• removed, caps thickly sliced - (abt 1 1/2 cups)
• 1/4 cup water
• 3 tablespoons heavy cream or milk
• 4 ounces oyster mushrooms cleaned, and stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 loaf Italian bread - (1 pound) cut 16 slices, and toasted
• 2 teaspoons chopped fresh dill (or 1/2 tspn dried dill)

Details

Servings 16

Preparation

Step 1

In large skillet, over medium heat, heat oil. Add onion and garlic; cook and stir until soft, about 3 minutes.

Add crimini and shiitake mushrooms; cook and stir until lightly browned, 5 to 7 minutes.

Add water and cream; cook until mushrooms are creamy, 3 minutes. Add oyster mushrooms; cook 2 minutes longer. Stir in salt and pepper.

Spoon mushrooms onto bread, dividing equally and spreading to edges. Sprinkle with dill and serve immediately.

This recipe yields 16 appetizers.