Mushroom And Herb Costini Recipes

MUSHROOM CROSTINI

Mushroom Crostini image

This caramelized onion and mushroom crostini is a simple yet elegant hors d'oeuvres-perfect for when you want to impress your guests.

Provided by Jessica Gavin

Time 1h10m

Number Of Ingredients 15

Ingredients

1 (8-inch) baguette, cut into 12 1/2-inch slices
3 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoon unsalted butter
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt, divided
2 medium (3 cups) yellow onion, sliced 1/4-inch thick
8 ounces cremini or baby bella mushrooms, sliced 1/4-inch thick
2 teaspoons minced garlic
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1/4 teaspoon black pepper, plus more for garnish
4 ounces goat cheese
1 tablespoon sliced chives, plus more for garnish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.

Nutrition Facts : Calories 230 kcal, Carbohydrate 20 g, Cholesterol 14 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 0 g

MUSHROOM PESTO CROSTINI

Mushroom Pesto Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 50m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

1 ounce dried porcini mushrooms
8 ounces white button mushrooms, quartered
1/2 cup walnuts, toasted
2 garlic cloves
1 1/2 cups fresh Italian parsley leaves
3/4 cup olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
36 slices (1/2-inch-thick) baguette bread

Steps:

Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.

Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams

MUSHROOM AND HERB CROSTINI

Mushroom and Herb Crostini image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 crusty French baguette, cut into 24 slices
1/2 cup olive oil
1/4 cup grated Gruyere cheese
1 tablespoon unsalted butter
5 cups button mushrooms (or a mushroom mix), sliced
1/2 cup white wine
1 tablespoon tamari
A pinch of sea salt
1/4 cup chopped chives
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 400 degrees F.
Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.

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