Mushroom Pate On Crostini Food

FONTINA AND MUSHROOM CROSTINI

Fontina and Mushroom Crostini image

Provided by Anne Burrell

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.

MUSHROOM CROSTINI

Mushroom Crostini image

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

Ingredients

1 (8-inch) baguette, cut into 12 1/2-inch slices
3 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoon unsalted butter
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt, divided
2 medium (3 cups) yellow onion, sliced 1/4-inch thick
8 ounces cremini or baby bella mushrooms, sliced 1/4-inch thick
2 teaspoons minced garlic
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1/4 teaspoon black pepper, plus more for garnish
4 ounces goat cheese
1 tablespoon sliced chives, plus more for garnish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

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

WILD MUSHROOM AND WALNUT PâTé ON CROSTINI

Wild Mushroom and Walnut Pâté on Crostini image

Makes 18 crostini

Number Of Ingredients 13

Ingredients

7 tablespoons extra-light olive oil, divided
½ pound shiitake mushrooms, chopped
½ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
¼ cup minced shallot
1 tablespoon chopped thyme
1 cup cannelini beans, rinsed and drained
½ cup toasted walnuts
4 teaspoons balsamic vinegar
½ teaspoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
½ French baguette, cut into ¼-inch slices and toasted

Steps:

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the shiitake mushrooms, crimini mushrooms, portobello mushrooms, and shallot. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms soften and begin to brown. In the last 3 minutes of cooking, stir in the thyme. Remove from heat, and let cool slightly. In the work bowl of a food processor, combine the mushroom mixture, beans, walnuts, remaining 5 tablespoons oil, vinegar, lemon juice, salt, and pepper. Pulse for 1 to 2 minutes, or until mixture is combined but still chunky. Spread the pâté onto crostini, and serve immediately. Any remaining pâté can be refrigerated in an airtight container for up to 4 days.

MUSHROOM CROSTINI

Mushroom Crostini image

This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 40m

Number Of Ingredients 7

Ingredients

1 small (or 1/2 large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped for garnish

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.

More about "mushroom pate on crostini food"

MUSHROOM PATE BRUSCHETTA - LET THE BAKING BEGIN!

Web Mar 18, 2020 Set aside some mushrooms to use atop each crostini for better visual presentation. Blend: to the same blender add 1 garlic …
From letthebakingbegin.com
5/5 (6)
Total Time 25 mins
Category Appetizer
Calories 172 per serving

Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to a plate and let cool.
Add 1 Tbsp butter, 1 tablespoon of olive oil and 1 shallot to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool
Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Remove mushrooms to the same plate as the nuts & shallots. Set aside some mushrooms to use atop each crostini for better visual presentation.
Slice a baguette into 1/2 inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400°F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning (alternatively, you can brown the crostinis in a skillet. Just melt some butter in a skillet, add the baguettes slices and brown one side. Melt more butter and flip the baguettes to brown on the other side). Let cool. Top with the mushroom spread, then top with 1 slice of the sauteed mushroom.

Mushroom Pate On Crostini Food

FONTINA AND MUSHROOM CROSTINI

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.

WILD MUSHROOM AND WALNUT PâTé ON CROSTINI

Makes 18 crostini

MUSHROOM CROSTINI

This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.

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