Shiitake Mushroom Crostini Recipes

SHIITAKE MUSHROOM CROSTINI

SHIITAKE MUSHROOM CROSTINI image

Number Of Ingredients 9

Ingredients

1 baguette, thinly sliced, brushed with olive oil and baked in a 375 oven for 10 minutes or until crisp and golden
1/2 lb. shiitake mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp chopped rosemary
4 cloves garlic chopped
2 tbsp. italian parsley
1/2 tsp salt
freshly ground pepper

Steps:

Preheat oven to 375. Wipe mushrooms clean and cut off stems. Toss mushrooms with 3 tbsp. olive oil, 3 tbsp vinegar, rosemary and garlic. Roast for 10 minutes. Cool. Slice mushrooms thinly and toss with remaining vinegar and olive oil. Add chopped parsley and season with salt and pepper. Serve on toasted baguette slices.

FONTINA AND MUSHROOM CROSTINI

Fontina and Mushroom Crostini image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
6 cremini mushrooms, finely chopped
6 shiitake mushrooms, finely chopped
2 clusters oyster mushrooms, finely chopped
2 shallots, minced
1 cup white wine
6 sprigs thyme
1 French baguette, cut into 1-inch slices
1 clove garlic
1/2 pound tallegio cheese, sliced thinly
1 bunch fresh chives, sliced thinly
Salt

Steps:

Preheat the broiler.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLEU CHEESE

Crostini With Mushrooms, Prosciutto, and Bleu Cheese image

This is a great appetizer! Everyone loves these!I am always asked for the recipe. It will definitely be a hit at your next party. The topping can be made a day ahead. This is from Bon Appetit 2002.

Provided by susie cooks

Categories < 30 Mins

Time 26m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1/2 lb fresh shiitake mushroom, stemmed, caps chopped
4 ounces cremini mushrooms, chopped
2 garlic cloves, minced
1/2 cup whipping cream
1/2 cup crumbled blue cheese (about 2 ounces)
1/2 cup chopped thinly sliced prosciutto (about 2 1/2 ounces)
18 slices sourdough bread (1/2 inches thick, diagonally sliced)
chopped parsley

Steps:

Melt butter in a heavy large skillet over medium high hear. Add all mushrooms and garlic and sauteed until mushrooms are cooked through and brown, about 10 minutes.
Add cream and boil until liquid is completely absorbed, about 2 minutes.
Remove from heat. Add bleu cheese and stir until cheese melts.
Mix in proscuitto. Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate. If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).
Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes.
Mound 1 generous tablespoon mushroom topping on each slice of bread. Return to oven and bake until heated through, about 6 minutes.
Sprinkle with chopped parsley.

Nutrition Facts : Calories 712, Fat 22.2, SaturatedFat 11.6, Cholesterol 50.9, Sodium 1377.5, Carbohydrate 107, Fiber 6.7, Sugar 2.4, Protein 20.9

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