Mushroom Crostini Food

WILD MUSHROOM CROSTINI

Steps:

• For mushroom topping:
• Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
• For thyme vinaigrette:
• Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
• Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

MUSHROOM AND GRAPE CROSTINI

Steps:

• As seen on: Giada Entertains, Episode 7. Tuscan BBQ.
• Preheat the oven to 400 degrees F.
• Lay the slices of baguette out on a straight sided baking sheet. Brush each slice of baguette with a generous amount of olive oi. Sprinkle evenly with salt and bake for 8 minutes or until golden brown and crispy. 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, shallots, thyme, olive oil and salt. Toss well to coat and combine. Roast for approximately 8 to 10 minutes or until the mushrooms are beginning to brown and the grapes have released some of their juices. 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. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of parmesan cheese.

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.

WILD MUSHROOM CROSTINI WITH GOAT CHEESE

Steps:

• Heat large skillet over medium high heat. Add olive oil and butter. When butter is melted, add chopped shallot, sliced mushrooms, salt, and pepper. Sauté, stirring occasionally, until mushrooms have browned and liquid has evaporated.
• Add minced garlic; sauté for 1 minute or until fragrant.
• Add white wine and fresh thyme, sauté 2 minutes more or until wine has mostly evaporated.
• Remove from heat; cool slightly. Taste, and add more salt and pepper, if desired.
• Spread goat cheese on crostini, pile on mushrooms, and sprinkle with parsley. Serve immediately.

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.

CROSTINI RECIPE WITH FRESH MUSHROOMS, GARLIC, AND HERBS

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with some parchment paper. (I love these pre-cut parchment paper sheets.) Slice the 1/2 baguette into 16 thin slices and arrange them on the baking sheet.
• Place sheet into preheated oven and toast the baguette slices for 5-7 minutes, or until they've reached a light golden brown colour.
• Meanwhile, place the cream cheese in a medium bowl and add the basil, thyme, sea salt and pepper. Using a microplane zester (or a very fine grater), grate the clove of garlic into the bowl. Mix the ingredients together very well using a spoon or a rubber spatula until well combined; set mixture aside.
• Check your baguettes and remove pan from oven when they're toasted.
• Set a large skillet over medium high heat. When the pan is hot, add the olive oil, the mushrooms, the salt and pepper, and the thyme. Saute the mushrooms in the oil and spices for a few minutes just until they begin to soften slightly and release some of their juices.
• Turn the heat down to medium low and add the wine. Cover the pan and let the mushrooms cook in the wine for several minutes, until they've softened completely and turned a rich, dark brown colour.
• Spread a generous dollop of the cream cheese mixture onto each baguette slice and top with several pieces of the sauteed mushrooms warm from the pan.
• Garnish with a few fresh chives, and serve!

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 PATE ON CROSTINI

Steps:

• 1. Whizz the bread in a small processor fitted with the metal blade for 20 seconds, or until it forms breadcrumbs. You will need 80 g (2¾ oz/1 cup) of breadcrumbs. 2. Heat the oil in a deepsided frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the mushrooms, wine and thyme, cover and simmer, stirring once or twice, for 10 minutes. Remove the lid and allow any liquid to evaporate. Set aside to cool a little. 3. Put the mushroom mixture, breadcrumbs, parsley, lemon juice and cream in the processor and whizz for 30 seconds, or until finely chopped. Add more lemon juice, to taste, and season well with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour. 4. To make the crostini, preheat the oven to 180°C (350°F/Gas 4). Lightly spray each side of the baguette slices with oil and arrange on a large baking tray. Bake, turning once, for 12-15 minutes, or until crisp and golden. Rub each crostini with the cut surface of the garlic. 5. Serve the crostini spread with the mushroom pâté.

CHANTERELLE MUSHROOM CROSTINI WITH RICOTTA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place bread on a baking sheet and brush or drizzle with about 1 tablespoon of olive oil. Bake for 10 to 12 minutes or until bread has reached desired doneness. Carefully remove from oven and set aside.
• Meanwhile, heat olive oil and butter in a 10-inch skillet or frying pan over medium-high heat. Add garlic and cook for 30 seconds to a minute, stirring and being careful not to burn.
• Add chanterelle mushrooms, salt, black pepper and thyme to the skillet. Stir, then cook for 5 to 8 minutes or so until the mushrooms cook down and begin to lose some of their moisture.
• Place about 1 tablespoon of ricotta cheese on each slice of bread. Distribute mushrooms evenly over top and drizzle with honey. Serve and enjoy immediately.

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.

MUSHROOM CROSTINI

Steps:

• Cut the bread into round slices. Place the slices in a tray and sprinkle little salt, oil, dry herbs and place it in the oven and allow them to toast. Heat butter in a pan and add garlic, onion, little salt and saute it. Add sliced mushroom and saute it, later add cream, crushed pepper mix nicely. Rotate the bread toast and spread the prepared mixture. Top it with grated mozzarella cheese, olive oil and place again in the oven. When crostini is ready remove from oven and sprinkle coriander leaves. Now the mushroom crostini is ready to serve.

MUSHROOM BRUSCHETTA CROSTINI

Steps:

• ​Cut mushroom caps into ½ inch cubes. There should be about 6 cups.
• Heat canola oil in a large frypan over high heat. Add mushrooms and sauté until softened, about 3 - 4 minutes. Transfer to a heatproof bowl and cool completely.
• Using a hand blender or a mini food processor, purée parsley, lemon juice, olive oil, thyme, garlic, oregano, lemon peel, honey, red pepper flakes, salt and pepper until smooth.
• When cool enough to handle, coarsely chop mushrooms. Pour herb mixture over mushrooms and stir to combine. Refrigerate for at least 30 minutes or up to 60 minutes. Top each Crostini Toast with a generous 1 tbsp of bruschetta.

MUSHROOM CROSTINI

Steps:

• Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
• Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. 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.

MUSHROOM PATè CROSTINI

Steps:

• Finely chop the mushrooms or pulse a couple of times in a food processor. Then add them to a pan with a drizzle of olive oil and the garlic cloves.
• Turn on the heat and sauté until the mushrooms start to brown. Add the white wine, give it a mix, and let the alcohol evaporate for a couple of minutes.
• Season with salt and black pepper, then add the cream. Mix well and cook until the pate is reduced to a thick and dense cream.
• Add the finely chopped parsley, then transfer to a bowl to cool down.
• When the pate is at room temperature, you can serve as a dip or spread on bread slices to make Crostini.

WILD MUSHROOM CROSTINI

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.

MUSHROOM BRUSCHETTA WITH GRUYERE AND THYME

Steps:

• Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over, drizze again lightly, and push them around on the baking sheet to spread the olive oil. Salt and pepper one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven, and preheat the oven to 525°F on broil. Top each crostini evenly with the shredded cheese. Broil on the middle rack for 3-5 minutes until cheese is melted and golden (watch carefully so it doesn't burn!).
• Meanwhile, in a large skillet, add the chopped mushrooms and cook over medium heat alone for 8-10 minutes until the liquid has evaporated (they will release a lot of water during this process). Stir the mushrooms occasionally; it's ok if some stick, it'll be scraped up later.
• Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test for desired salt levels! Remove from heat and set aside.
• Top each crostini with the mushroom mixture. Garnish with sprouts or extra thyme as desired.

RECIPE OF MUSHROOM CROSTINI

Steps:

• Pre-heat oven at 180c for 10 minutes.
• Heat oil in a pan, add garlic, onions, and capsicum and saute for 2 minutes.
• Now add mushrooms and saute for another 5 minutes till they are tender and the mixture reduces slightly.
• Mix salt, pepper powder, basil, and oregano and mix well.
• Toast the brown bread and cut it into mini heart shapes.
• Take an oven tray and arrange your heart-shaped bread on top. Now add the mushroom stuffing and top it up with cheese.
• Heat in the oven for7-8 minutes till the cheese melts and serve it hot.

14+ CROSTINI TOPPING RECIPES: BLACKBERRY BURRATA MINT CROSTINI

Steps:

• Pre-heat oven to 375°F. Spread baguette slices on a baking sheet. Drizzle with olive oil (don't drench them, dry areas are ok) and sprinkle with salt as desired. Flip slices over and repeat so both sides are lightly covered with oil. Bake for 5-7 minutes on each side until golden brown. Once toasted, remove from pan and set aside.
• Meanwhile, in a small bowl, mix together mint, lemon, olive oil, and a pinch of salt (to taste).
• Layer the following on top of each toasted crostini: 1-2 tablespoons of burrata, freshly ground black pepper, a pinch of salt flakes, 3-4 blackberries, a drizzle of the mint mixture, and a drizzle of honey. Top with additional mint leaves and salt flakes as desired. Serve immediately.

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 CROSTINI

Steps:

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

MUSHROOM CROSTINI

Steps:

• Remove the crust from the white bread. Crush the garlic lightly, the cut in half. Rub the slices of bread with the garlic. Coat the bread with a thin layer of butter and set aside.
• Clean the mushrooms by wiping them with a clean paper towel. Remove the stems from the mushrooms. Halve the mushrooms or cut into slices. Heat the clarified butter in a large frying pan, then add the mushrooms and sauté them. At the same time, toast the bread until golden brown in a skillet over medium heat.
• Mix the parsley into the mushrooms, then season to taste with salt and pepper.
• Arrange the mushrooms on top of the bread. Serve as an appetizer, or as an accompaniment to soup or a salad.

MUSHROOM CROSTINI

Steps:

• Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.
• Stir in the parsley and marjoram and season with salt and freshly ground black pepper.
• Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve.

STEAK AND SHIITAKE MUSHROOM BRUSCHETTA CROSTINI APPETIZERS

Steps:

• Remove steak from the fridge and let come to room temp, about 45 minutes
• Heat a skillet over high heat on the stove. Once hot add olive oil and swirl to coat.
• In a small bowl or ramekin combine salt, pepper, and minced onion. Season both sides of the steak with the seasoning.
• Preheat the oven to 400 degrees F.
• Place steaks onto the skillet to sear. Add butter, garlic cloves, and Rosemary. Cook for five minutes Then flip, spoon butter, rosemary, and garlic onto the top of the steak and cook for five more minutes. Remove from heat and cover with foil. Let rest for 15 minutes. Check to be sure the internal temp of the steak has reached your desired doneness. Thinly slice the steak.
• Cut French baguette bread into ½" thick slices and place onto a baking sheet. Put into the oven and bake for 10 minutes to toast.
• Meanwhile, roughly chop the shiitake mushrooms, and mince the shallot. Combine in a bowl with the garlic paste, olive oil, and sea salt. Heat a small skillet over medium heat and add the mushroom mixture. Sauté for five minutes
• Remove the bread from the oven and top each piece with a piece of steak and a spoonful of the mushrooms. Garnish with fresh rosemary and serve on a platter.

MUSHROOM CROSTINI WITH THYME AND PARMESAN CHEESE

Steps:

• Arrange bread on large baking sheet; broil for 2 or 3 minutes per side or until lightly toasted.Let cool completely.Spread cream cheese on one side of each piece of toast and cut into 4 triangles.Meanwhile, in large, deep skillet, heat oil with butter over medium-high heat; cook mushrooms, shallots, half of the thyme, garlic, salt and pepper.Cook, stirring often, for about 10 minutes or until browned and mushrooms are tender.Pour in wine; simmer for 2 minutes or until all liquid has evaporated.Stir in lemon zest.Season with salt and pepper to taste.Spoon mushroom mixture over each toast point; sprinkle with remaining thyme leaves and cheese.Tip:Pulse crusts in food processor to make fresh breadcrumbs that are perfect for topping casseroles, in meatballs or to coat chicken.Crumbs can be stored in a resealable plastic bag in the freezer for up to 1 month.Styling tip: Grate Parmesan cheese using thick side of grater