Creamy Mushroom Parmesan Crostini Food

PARMESAN MUSHROOM CROSTINI

Steps:

• Drizzle each side of bread with olive oil and toast on a hot griddle until toasted and charred on both sides. Whilst still hot rub the top side of each slice with the clove of garlic making sure to cover all the way to the edges.
• Clean any dirt on the mushrooms with a damp paper towel and finely slice. Add 1 tbsp of olive oil to a large frying pan and add the mushrooms. When the mushrooms start to release water and wilt down, add the oregano and a good pinch of salt and pepper.
• Continue to fry the mushrooms until cooked through (about 5-10 minutes). Spoon the mushrooms into a bowl and add the grated parmesan, stir to combine.
• Top the garlic toasts with the mushroom mixture and serve.

MUSHROOM CROSTINI

Steps:

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

MUSHROOM CROSTINI

Steps:

• Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
• Place a skillet over medium heat and coat with olive oil. Add the shallot, garlic and rosemary. Sauté for 1 minute to soften. Add the mushrooms and season with salt and pepper. Continue to cook, stirring, until the mushrooms are soft and brown, about 10 minutes. Stack the mushrooms on the garlic crostini.

WILD MUSHROOM CROSTINI

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.

WARM MUSHROOM CROSTINI

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.

CREAMY MUSHROOM & PARMESAN CROSTINI

Steps:

• 1. Preheat the oven to 400° 2. Pour the extra virgin olive oil onto a plate. Dip one side of each slice of baguette into the oil and place onto a sheet tray. Season with sale & pepper and place into th eoven for about 10 minutes until golden brown. Cool slightly. 3. Heat the vegetable oil in a saute pan on med-high heat. Add in the onion & garlic and sate for 2-3 minutes until the onions start to become translucent. Ad the mushrooms and thyme and cook for an additional 405 minutes until the mushrooms have lost most of their liquid. Stir in the cream and reduce the liquid by half. Stir in the Parmesan and remove from the heat. Season with salt & pepper. 4. Place a spoonful of the mixture on each crostini and garnish with a little parsley