Portobello Mushroom Crostini Food

CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.

BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Salt roast on all sides to taste.
• Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
• Remove roast from pan.
• Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
• Add garlic and saute 1 more minute.
• Deglaze pan with broth and 1/4 cup of red wine.
• Add tomato paste and stir until smooth.
• Return roast to center of pan.
• Pour remaining wine on top of roast.
• Sprinkle with black pepper if desired.
• Place bay leaf on top of roast.
• Cover pan tightly with lid or foil.
• Bake at 325 for approximately 1 1/2 hours.
• After removing from oven, let roast rest 15 minutes before slicing into thick slices.
• After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
• Cook over medium heat for approx.
• 5 minutes to thicken sauce.
• Add sliced beef back to pan, and serve.
• Delicious and elegant!

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.

PORTOBELLO MUSHROOM CROSTINI RECIPE

Steps:

• 1. Preheat oven to 425°F. Place bread slices on a baking sheet and brush one side of each slice with olive oil. Bake until just golden brown, about 5 minutes. Turn bread slices over and set aside. 2. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add mushrooms and cook until softened, about 8 minutes. Add garlic and cook for another 2 minutes. Remove from heat and stir in parsley, salt and pepper. 3. Divide mushroom mixture equally over bread slices, top with equal parts with fontina cheese. Return baking sheet to oven and bake bread slices until cheese is melted, about 5 minutes. Serve immediately. Serves 1.

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.