MUSHROOM CROSTINI
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
Categories Appetizer
Time 1h10m
Number Of Ingredients 15
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 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 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.
MUSHROOM PESTO CROSTINI
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 COSTINI
Make and share this Mushroom and Herb Costini recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- Toss together the mushrooms, 4 tbs oil, parsley, lemon juice, and garlic in a medium bowl.
- Season with salt and pepper; let sit at room temperature until the mushrooms have softened, about 20 minutes.
- Put the bread slices on a baking sheet and brush with the remaining oil.
- Bake bread slices until golden brown, about 10 minutes.
- Let cool slightly, then spoon mushroom mixture over the bread.
- Using a peeler, thinly slice strips of Parmigiano-Reggiano to garnish the crostini.
Nutrition Facts : Calories 320.2, Fat 25.1, SaturatedFat 3.6, Sodium 235.8, Carbohydrate 20.7, Fiber 1.2, Sugar 0.5, Protein 3.7
More about "mushroom and herb costini food"
LEMONY MUSHROOM AND HERB CROSTINI …
From chatelaine.com
MUSHROOM CROSTINI WITH HERBS AND GARLIC
From mushrooms.ca
WILD MUSHROOM CROSTINI RECIPE - FORD FRY
From foodandwine.com
WILD MUSHROOM CROSTINI RECIPE | BON …
From bonappetit.com
WILD MUSHROOM CROSTINI RECIPE | BON APPéTIT
From bonappetit.com
ROASTED MUSHROOM CROSTINI - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
5/5 (39)Total Time 25 minsCategory AppetizerCalories 143 per serving
MUSHROOM CROSTINI RECIPE | JET TILA | FOOD NETWORK
From foodnetwork.com
Author Jet TilaSteps 5Difficulty Easy
MUSHROOM CROSTINI WITH WHIPPED GOAT CHEESE | VANILLA AND BEAN
From vanillaandbean.com
WILD MUSHROOM CROSTINI WITH GOAT CHEESE - RACHEL COOKS®
From rachelcooks.com
MUSHROOM CROSTINI RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM AND BACON CROSTINI – WE HEART LOCAL BC
From weheartlocalbc.ca
14 EDIBLE MUSHROOM VARIETIES AND HOW TO COOK WITH MUSHROOMS
From masterclass.com
MUSHROOM AND HERB CROSTINI | PUNCHFORK
From punchfork.com
WILD MUSHROOM CROSTINI RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
MUSHROOM AND HERB CROSTINI RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
MUSHROOM AND HAM CANNELLONI - A CREAMY PASTA BAKED DISH
From anitalianinmykitchen.com
MUSHROOM AND HERB CROSTINI RECIPE | FOOD NETWORK
From benedetta.is-a-chef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love