Wild Mushroom Crostini

A mélange of sautéed mushrooms and wine is the earthy star of this crostini recipe. Fresh herbs and ricotta add a bright touch to a tasty appetizer.
Photo by Meredith M.
Adapted from foodandwine.com
Wild Mushroom Crostini - super appetizer!

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Adapted from foodandwine.com

Ingredients

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon extra-virgin olive oil, plus more for spreading and drizzling

  • 1/2

    pound shiitake mushrooms, stems discarded and caps sliced 1/4-inch thick

  • 1/2

    pound oyster mushrooms, sliced 1/2-inch thick

  • 1

    shallot, thinly sliced

  • 2

    garlic cloves, thinly sliced

  • 1/4

    cup dry white wine

  • 2

    tablespoons fresh lemon juice

  • 1

    teaspoon thyme, finely chopped

  • 1

    tablespoon parsley, finely chopped, plus more for garnish

  • Kosher salt

  • Black pepper, freshly ground

  • Four

    slices rustic sourdough bread, 1/2-inch thick

  • 1/2

    pound (1 cup) fresh ricotta cheese

  • 1/4

    cup tarragon leaves

  • 1/4

    cup chives, snipped

Directions

In a large skillet, melt butter and 1 tablespoon olive oil. Add shiitake and cook over moderately high heat, stirring, until browned, 4 minutes. Add oyster mushrooms and cook until softened and lightly browned, 4 minutes. Add 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 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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