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Gallery Wild Mushroom Crostini Recipe Summary Servings: 15
Ingredients Ingredient Checklist 1 ounce dried porcini mushrooms 3 cloves garlic, peeled 1/2 cup flat-leaf parsley, chopped 1/2 teaspoon salt, plus more to taste 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal Extra-virgin olive oil, for bread 1/2 tablespoon fresh thyme leaves, (about 5 sprigs) 3 tablespoons unsalted butter, or as needed 3 tablespoons olive oil, or as needed 2 shallots, peeled and finely chopped Freshly ground black pepper 1/2 cup dry white wine 2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices
Gallery Wild Mushroom Crostini
Recipe Summary Servings: 15
Gallery
Wild Mushroom Crostini
Wild Mushroom Crostini
Wild Mushroom Crostini
Recipe Summary Servings: 15
Recipe Summary
Servings: 15
Servings: 15
15
Ingredients
Ingredients
- 1 ounce dried porcini mushrooms 3 cloves garlic, peeled 1/2 cup flat-leaf parsley, chopped 1/2 teaspoon salt, plus more to taste 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal Extra-virgin olive oil, for bread 1/2 tablespoon fresh thyme leaves, (about 5 sprigs) 3 tablespoons unsalted butter, or as needed 3 tablespoons olive oil, or as needed 2 shallots, peeled and finely chopped Freshly ground black pepper 1/2 cup dry white wine 2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices
Directions
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.
Reviews
Add Rating & Review 12 Ratings 5 star values: 9 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 9 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 9 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 9 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 9 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 9 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Wild Mushroom Crostini
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wild Mushroom Crostini
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
