Mushroom Saute With Goat Cheese Crostini

Mushroom Saute With Goat Cheese Crostini
Mushroom Saute With Goat Cheese Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup sun-dried tomatoes (not oil-packed)

  • 1

    cup boiling water

  • 6

    tablespoons butter - (3/4 stick)

  • 4

    garlic cloves chopped

  • 1/2

    teaspoon dried crushed red pepper

  • 1/2

    teaspoon dried thyme

  • 1

    pound fresh shiitake mushrooms stemmed, sliced

  • 12

    ounces button mushrooms sliced

  • 1/2

    cup white wine

  • 1

    tablespoon fresh lemon juice

  • 8

    artichoke hearts from 14-oz can cut 1/2" wedges

  • 1/4

    cup chopped fresh basil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    tablespoon chopped fresh parsley

  • 1

    crusty French-bread baguette cut diagonally

  • into 1/3"-thick slices

  • 6

    tablespoons butter - (3/4 stick) melted

  • 1/2

    cup freshly-grated Parmesan cheese - (about)

  • 8

    ounces herbed goat cheese

Directions

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley. Preheat oven to 375 degrees. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes. Serve warm crostini with goat cheese and mushroom mixture. This recipe yields 12 appetizer servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: