HEAVENLY CHIPOTLE YAM BISCUIT BITES1 ½ c. flour4 t. baking powder½ t. salt¼ c. butter,…
Crostini With Wild Mushrooms
| Crostini With Wild Mushrooms | Print |
Recipe By: Alice Morrow
Crostini With Wild Mushrooms
Ingredients
- 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
Instructions
- In large skillet, melt butter with 1 T. olive oil.
- Add shitake and cook until browned.
- Add oyster mushrooms and cook until soft and browned.
- Add the shallot and garlic and cook for about 2 minutes.
- Stir in wine, lemon juice, thyme, 1 T. parsley.
- Season to taste.
- Light a grill or preheat a grill pan.
- Brush the bread with olive oil and grill until toasted.
- Spread each toast with ¼ c. ricotta.
- Spoon mushrooms on top and sprinkle with basil, tarragon or chives or combination.
- Cut crostini in half, drizzle with additional olive oil and serve.
Notes
*****You can change up bread types, cheese, mushrooms and herbs.
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