Crostini With Wild Mushrooms

Crostini With Wild Mushrooms

Crostini With Wild Mushrooms
Crostini With Wild Mushrooms
Recipe By:

  • 1 T. butter
  • Extra virgin olive oil
  • ½ lb. shitake mushrooms, steps discarded, slice the caps
  • ½ lb. oyster mushrooms, sliced
  • 1 shallot, thinly sliced
  • 2 T. minced garlic
  • ¼ c. white wine
  • 3 T. fresh lemon juice
  • 2 t. finely chopped thyme
  • 2 T. finely chopped parsley, more for garnish
  • Kosher salt, fresh black pepper
  • 4 (1/2”) thick sourdough bread
  • 1 c. fresh ricotta cheese
  • ¼ c. fresh basil leaves, tarragon leaves or chives or combination

  1. In large skillet, melt butter with 1 T. olive oil.
  2. Add shitake and cook until browned.
  3. Add oyster mushrooms and cook until soft and browned.
  4. Add the shallot and garlic and cook for about 2 minutes.
  5. Stir in wine, lemon juice, thyme, 1 T. parsley.
  6. Season to taste.
  7. Light a grill or preheat a grill pan.
  8. Brush the bread with olive oil and grill until toasted.
  9. Spread each toast with ¼ c. ricotta.
  10. Spoon mushrooms on top and sprinkle with basil, tarragon or chives or combination.
  11. Cut crostini in half, drizzle with additional olive oil and serve.

*****You can change up bread types, cheese, mushrooms and herbs.


Print Friendly