Mushroom And Goat Cheese Crostini Recipes

MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
• Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
• Serve warm crostini with goat cheese and mushroom mixture.

GRILLED PORCINI MUSHROOM AND GOAT CHEESE CROSTINI

Steps:

• Heat grill to medium hot. Scrape dirt from stem ends, and clean mushrooms with a mushroom brush or paper towel. Cut lengthwise into 1/2-inch-thick slices, keeping mushroom cap and stem attached as much as possible.
• Place mushrooms in a large bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper, and toss gently to combine. Immediately arrange mushrooms on grill. If working in batches, add oil and seasonings just before grilling. Grill until golden outside and soft and creamy inside, about 3 minutes per side. Set mushrooms aside. Arrange bread and cheese on grill. Grill until bread is well toasted and cheese is hot and creamy in the center, about 3 minutes per side. Brush bread with olive oil.
• Arrange grilled mushrooms, bread, and cheese on serving dishes. For each serving, spread cheese on the bread, top with a mushroom, and drizzle with olive oil. Serve watercress on the side.

MUSHROOM CROSTINI

Steps:

• Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
• Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.