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Mushroom Saute With Goat Cheese Crostini


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  • 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


Servings 12


Step 1

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.

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