Mushroom Crostini
What I love most about mushroom crostini is how customizable it is. You can dress it up with a bit of truffle oil, sprinkle on some goat cheese or parmesan, or add a hint of lemon zest for brightness.
Equipment
- Skillet or sauté pan
- Bread knife
- Baking Sheet
- Pastry Brush
- Garlic press or fine grater (optional)
- Small mixing bowl
Ingredients
For the Mushroom Topping:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 10 oz about 3 cups mushrooms, sliced (cremini, button, or a mix)
- 1 teaspoon fresh thyme leaves or ½ tsp dried
- Salt and black pepper to taste
- 2 tablespoons dry white wine optional
- 2 tablespoons heavy cream optional
- Fresh parsley chopped (for garnish)
For the Crostini:
- 1 baguette sliced into ½-inch thick rounds
- 2 tablespoons olive oil for brushing
- 1 garlic clove optional, for rubbing on toast
- Grated parmesan or goat cheese optional topping
Instructions
Step 1: Prep the Bread
- Preheat your oven to 375°F (190°C).
- This gets your oven nice and hot so the bread crisps up quickly.
- Slice the baguette into ½-inch rounds.
- Try to keep them uniform so they toast evenly.
- Arrange the slices on a baking sheet.
- Lay them in a single layer without overlapping.
- Brush the tops lightly with olive oil.
- A pastry brush works best here. Flip and brush the other side if you like both sides golden.
- Bake for 8–10 minutes, or until golden and crisp.
- Keep an eye on them—some ovens run hot.
- Pro Tip: Want extra flavor? As soon as they come out, rub a peeled garlic clove over the top of each toast while it’s still warm.
Step 2: Cook the Mushrooms
- Heat olive oil and butter in a skillet over medium heat.
- The combo gives you great flavor and helps the mushrooms brown nicely.
- Add the chopped shallot and sauté for 2–3 minutes.
- Stir until it softens and becomes fragrant.
- Toss in the garlic and cook for another 30 seconds.
- Don’t let it brown—it gets bitter fast.
- Add the sliced mushrooms and thyme.
- Stir to coat them in the oil and butter.
- Let the mushrooms cook undisturbed for 3–4 minutes.
- This helps them brown instead of steaming.
- Continue to cook for another 4–5 minutes, stirring occasionally, until deeply golden.
- Season with salt and black pepper to taste.
- Pro Tip: Mushrooms release a lot of water—don’t overcrowd the pan or they’ll steam instead of brown.
Step 3: Deglaze and Finish the Filling
- Pour in the white wine (if using).
- Scrape the bottom of the pan with a wooden spoon to lift all that flavorful fond.
- Simmer for 1–2 minutes, until the wine mostly evaporates.
- It should smell rich and slightly tangy.
- Stir in the heavy cream (if using).
- Cook for 1–2 minutes more, just to warm everything through and give it a touch of richness.
- Taste and adjust seasoning as needed.
- A little extra salt, pepper, or even a squeeze of lemon can balance the flavors.
Step 4: Assemble the Crostini
- Spoon the warm mushroom mixture onto each toasted baguette slice.
- Don’t be shy—pile it on!
- Top with a sprinkle of fresh parsley.
- It adds color and freshness.
- Add optional toppings like grated parmesan or goat cheese.
- This takes them from great to next-level delicious.
- Serve warm or at room temperature.
- They’re perfect for snacking, sharing, or starting a cozy dinner.
Notes
Estimated Nutritional Value
- Calories: ~160–180 kcal
- Protein: 4–5g
- Carbohydrates: 15–18g
- Fat: 9–11g
- Fiber: 1–2g
- Sugar: ~2g
- Sodium: ~200mg