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.
- 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
Cooking time 25mins
Adapted from foodandwine.com
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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