One of my favorite things in the world is mushrooms sauteed in butter with some garlic, salt and pepper…and then sprinkled with some parmesan cheese. I usually just make some sauteed mushrooms and eat them straight from the skillet, or over a baked potato, with some pasta, or with a steak, smothering some chicken, or…well, you get the point.
Recently, I was making some Shrimp Piccata (recipe to come very soon!) and wanted a crostini of some sort. A package of wild mushrooms (really, how wild are any mushrooms these days?) looked especially enticing at my grocery store so I decided that a Wild Mushroom Crostini was in my future – How exciting!
These Wild Mushroom Crostini have a crunchy toasted baguette covered with a meaty, garlicky, cheesey, creamy mushroom sauce. A little heavy cream, some fontina and parmesan cheeses and those tasty mushrooms make this crostini perfect as an appetizer, or if you are like me they might be the full meal! Enjoy some Wild Mushroom Crostini this weekend!
Wild Mushroom Crostini Recipe
1 Baguette, sliced 1/3 in thick
1 Tbsp Butter
1 Tbsp Olive oil
4 Cups Mushrooms, mix of various types, sliced thinly
2 Cloves Garlic, minced
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 Cup Heavy cream
1 tsp Fresh thyme, minced
1 Cup Fontina cheese, grated
1/2 Cup Parmesan cheese, freshly grated
- Preheat oven to 350 degrees. Toast baguette on sheet pan until lightly browned.
- Melt butter and olive oil in large sauté pan over medium heat. Add mushrooms and garlic. Sauté until mushrooms begin to brown without overcooking. Season with salt and pepper.
- Add heavy cream and thyme. Stir for about 2 minutes.
- Add cheeses and stir to melt. Set aside to cool slightly.
- Top toasted baguette slices with mushroom mixture. Broil to melt. Topping should be starting to bubble, about 2-3 minutes. Garnish with a Parmesan cheese shaving and serve warm.