WILD MUSHROOM CROSTINI
Categories Milk/Cream Mushroom Appetizer Broil Sauté Vegetarian Parmesan Summer Shallot Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
MUSHROOM AND HERB CROSTINI
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.
MUSHROOM KILPATRICK ON BARBECUE CROSTINI
This is from our local paper and hope to make it when the weather warms up a tad. This was part of their "One for the Blokes" feature and the nutritionist gave it a big thumbs up. Times are estimated. Think this could be duplicated with an indoor grill and frypan/skillet for the hotplate.
Provided by ImPat
Categories Pork
Time 30m
Yield 8 crostini's, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat barbecue plate to high and the grill to medium.
- Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.
- Lightly spray both sides of the bread and mushrooms with oil.
- Barbecue the bread on the grill for 2-3 minutes each side until toasted.
- Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.
- Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.
- Spread a little garlic butter on each piece of toasted bread, top with a mushroom and sprinkle with bacon and remaining parsley and then drizzle worcestershire sauce and season with salt and pepper and serve with a lemon wedge.
Nutrition Facts : Calories 279.2, Fat 11.9, SaturatedFat 5.5, Cholesterol 21.8, Sodium 548.6, Carbohydrate 36.5, Fiber 2.9, Sugar 0.9, Protein 7.5
MUSHROOM AND GRAPE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 24 pieces
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
- While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
- Increase the oven temperature to 500 degrees F.
- On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
- To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.
WILD MUSHROOM CROSTINI
Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
- Chop together garlic, parsley, and salt.
- Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.
- In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
- Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
- Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.
- Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.
WARM MUSHROOM CROSTINI
Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini.
Provided by Out of the Blue
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
- Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
- Spoon warm mixture on to slices of toasted bread.
Nutrition Facts : Calories 448.7, Fat 17, SaturatedFat 4.3, Cholesterol 11.4, Sodium 652.6, Carbohydrate 59.9, Fiber 2.9, Sugar 3.5, Protein 15.1
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