Herb Mushroom Crostini

Prep time 15 mins   Cook time 10 mins   Total time 25 mins   Serving size: 6



1 French Baguette – sliced
1 Tbsp Extra Virgin Olive Oil
1 Garlic Clove -peeled


1 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter – unsalted
½ Pound Shitaki Mushrooms – chopped
½ Pound Crimini Mushrooms – chopped
1 large Clove Garlic – finely chopped
2 tbsp flat leaf Parsley – chopped
1 sprig Rosemary – chopped
3 sprigs Thyme –
Salt & freshly ground Pepper to Taste


Preheat oven to 375 – 400°F.

Slice baguette and brush with a little olive oil. Arrange the slices on a baking sheet and toast in oven until golden, about 7-10 minutes.

Set aside to cool.

You can prepared the crostini up to 3 days ahead.

In a medium nonstick skillet heat olive oil and butter over medium heat. Add the sliced mushrooms and saute for 5-7 minutes

Add the minced garlic, rosemary and thyme. Season with salt & pepper, add a splash of Pinot Noir and continue to cook for a few more minutes.

Remove from heat and let it cool for 2-3 minutes.

Add the mushroom mixture to a food processor and pulse it for a few times.

Rub the crostini with the garlic clove and spoon the mixture on top. Decorate with parsley leaves.




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March 6, 2017