Mushroom Patè Crostini Food

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.

MUSHROOM AND GRAPE CROSTINI

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.

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 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.

MUSHROOM CROSTINI

Steps:

• Place the porcini in a bowl and cover with warm water. Allow to sit for 10 minutes, or until soft. Drain, reserving the liquid. Strain the porcini liquid and set aside.
• In a large saute pan over a high flame, heat the olive oil. Add the button mushrooms, the softened porcini, garlic and onion. Saute until the onions are transparent and the mushrooms are cooked. Add the porcini liquid and cook until it is reduced by half. Add the heavy cream, bring to a boil and lower the heat to a simmer. Cook until the cream is reduced to a thick consistency. Remove from the heat and add two tablespoons of the Parmigiano cheese, the parsley and salt and pepper to taste.
• Allow the mushroom mixture to cool.
• When ready to serve, toast the bread.
• Preheat the broiler. If the mushroom mixture was refrigerated, bring it to room temperature. Spread the mushroom mixture on each slice of bread. Sprinkle with the remaining tablespoon of Parmigiano and broil until bubbly. Cut in quarters and serve immediately.

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.