Warm Mushroom Crostini Food

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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

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.

MUSHROOM CROSTINI



Mushroom Crostini image

These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook.

Provided by Brandess

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 loaf French bread, sliced 1-inch thick
extra virgin olive oil
1 large garlic clove, halved lengthwise
2 tablespoons extra virgin olive oil
1 shallot, sliced
2 garlic cloves, sliced
1 teaspoon fresh rosemary
8 ounces field mushrooms, sliced
salt & freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 390.2, Fat 10.4, SaturatedFat 1.7, Sodium 694.6, Carbohydrate 62.4, Fiber 4, Sugar 1.2, Protein 12

MUSHROOM AND HERB CROSTINI



Mushroom and Herb Crostini image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10

1 crusty French baguette, cut into 24 slices
1/2 cup olive oil
1/4 cup grated Gruyere cheese
1 tablespoon unsalted butter
5 cups button mushrooms (or a mushroom mix), sliced
1/2 cup white wine
1 tablespoon tamari
A pinch of sea salt
1/4 cup chopped chives
1/4 cup chopped fresh flat-leaf parsley

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



Mushroom crostini image

These crostini would make a delicious vegetarian start to a dinner party - try to use a mixture of wild and cultivated mushrooms if you can.

Provided by Antonio Carluccio

Categories     Starters & nibbles

Yield Serves 6-8

Number Of Ingredients 8

8 tbsp olive oil
2 garlic cloves, 1 peeled, 1 finely chopped
1 small red chilli, finely chopped
400g/14oz mixed mushrooms, chopped
1 tbsp coarsely chopped fresh flatleaf parsley
1 tbsp fresh marjoram leaves
salt and freshly ground black pepper
8 slices Pugliese (or sourdough) bread

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.

WARM MUSHROOM CROSTINI



Warm Mushroom Crostini image

Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini.

Provided by Out of the Blue

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

2 cups mushrooms, assorted, roughly chopped
4 tablespoons olive oil
1 tablespoon butter
2 slices smoked bacon, diced
1/2 small onion, diced
2 garlic cloves, chopped
1 tablespoon Italian parsley, chopped
2 tablespoons grated parmesan cheese
8 -10 slices French baguettes, cut 1/4 inch thick, lightly toasted

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.

Nutrition Facts : Calories 448.7, Fat 17, SaturatedFat 4.3, Cholesterol 11.4, Sodium 652.6, Carbohydrate 59.9, Fiber 2.9, Sugar 3.5, Protein 15.1

WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

Make and share this Wild Mushroom Crostini recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces mixed wild mushrooms
3 tablespoons olive oil
1 garlic clove, minced
salt and pepper
2 tablespoons chopped fresh parsley
3 ounces Fontina cheese, diced
4 slices bread, toasted

Steps:

  • Slice or quarter mushrooms.
  • In a skillet, heat oil over medium high heat. Sauté garlic until fragrant. Add mushrooms and sauté until liquid is released and mushrooms are browned. Season with salt and pepper to taste.
  • In a small bowl, combine mushrooms, parsley and cheese. Place toasts on baking sheet and spoon mushrooms on top.
  • Bake at 350 until topping is hot and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 253.1, Fat 17.8, SaturatedFat 5.7, Cholesterol 24.7, Sodium 302.4, Carbohydrate 15.2, Fiber 1.2, Sugar 2.5, Protein 9.2

PORK CHOPS WITH SAVORY MUSHROOM STUFFING



Pork Chops With Savory Mushroom Stuffing image

Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.

Provided by figaro8895

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
2 tablespoons thinly-sliced green onions
1 (8 ounce) package fresh mushrooms, coarsely chopped
2 teaspoons snipped fresh rosemary or 2 teaspoons oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless pork chops, cut 1 inch thick
2 teaspoons Worcestershire sauce

Steps:

  • For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
  • Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
  • Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.

Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8

PLEASE MAY I HAVE SOME MUSHROOM CROSTINI



Please May I Have Some Mushroom Crostini image

Perfect for parties, these tasty little appetizers are healthy and easy to prepare! Adapted from Jessica Siegel.

Provided by Sharon123

Categories     Spreads

Time 15m

Yield 12 Crostini, 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 cup white button mushrooms, chopped
1 cup portabella mushroom, chopped
4 garlic cloves, finely chopped
2/3 cup red onion, finely chopped (or use scallions)
2 tablespoons Italian parsley, finely chopped
1 tablespoon sun-dried tomato, finely chopped
1/4-1/2 teaspoon dried sage
salt and pepper (freshly ground, black)
1 teaspoon honey (optional)
12 slices sourdough baguettes or 12 slices French bread
1/3 cup parmesan cheese, grated (optional)

Steps:

  • Heat the oil in a large non-stick skillet.
  • Add the mushrooms, onions, and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender.
  • Stir in the parsley, sundried tomatoes, sage, salt and pepper, and honey, if using. Cook for 1 minute longer.
  • Transfer the mixture to a food processor or blender and pulse to coarsely chop.
  • Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture. Sprinkle Parmesan cheese over mushroom mixture.
  • Turn on broiler. Place crostinis on baking sheet and slide under the broiler until cheese is just melted, about 1-2 minutes.
  • Serve warm.

Nutrition Facts : Calories 389.3, Fat 6.2, SaturatedFat 1.1, Sodium 794.1, Carbohydrate 70.4, Fiber 4.6, Sugar 1.8, Protein 12.4

WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 ounce dried porcini mushrooms
3 cloves garlic, peeled
1/2 cup flat-leaf parsley, chopped
1/2 teaspoon salt, plus more to taste
1 long Italian or French bread, sliced 1/4 inch thick on the diagonal
Extra-virgin olive oil, for bread
1/2 tablespoon fresh thyme leaves, (about 5 sprigs)
3 tablespoons unsalted butter, or as needed
3 tablespoons olive oil, or as needed
2 shallots, peeled and finely chopped
Freshly ground black pepper
1/2 cup dry white wine
2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices

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.

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  • In a large skillet, melt the butter in 1 tablespoon of olive oil. Add the shiitake and cook over moderately high heat, stirring, until browned, 4 minutes. Add the oyster mushrooms and cook until softened and lightly browned, 4 minutes. Add the shallot and garlic and cook until fragrant, 2 minutes. Stir in the wine, lemon juice, thyme and the 1 tablespoon of parsley. Season with salt and pepper.
  • Light a grill or preheat a grill pan. Brush the bread with olive oil and grill until toasted and charred in spots, about 1 minute per side.
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