WILD MUSHROOM CROSTINI
Provided by Julian Marucci
Categories Blender Mushroom Sauté Cocktail Party Quick & Easy Mayonnaise Vinegar Fall Thyme Bon Appétit
Yield Makes 8
Number Of Ingredients 12
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.
WILD MUSHROOM CROSTINI
Categories Milk/Cream Mushroom Appetizer Broil Sauté Vegetarian Parmesan Summer Shallot Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
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 AND PESTO CROSTINI
Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.
Provided by Cheese Please
Categories Vegetable
Time 25m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet.
- Add garlic and saute for 2-3 minutes until brown over medium-high heat.
- Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
- Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
- Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
- Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
WILD MUSHROOM CROSTINI WITH GOAT CHEESE
Bursting with earthy flavor, mushroom crostini are a delightful appetizer your guests will clamor for. You'll love how easy they are to prepare!
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 33m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 crostini, Calories 93 kcal, Carbohydrate 11 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 211 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g
CHANTERELLE MUSHROOM CROSTINI WITH RICOTTA
This easy chanterelle mushroom crostini combines crusty bread, creamy ricotta and perfectly cooked chanterelle mushrooms. A little drizzle of honey is the finishing touch on this chanterelle ricotta crostini that makes it one delicious bite!
Provided by Dawn | Girl Heart Food
Categories Appetizer
Time 21m
Number Of Ingredients 10
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.
17 EASY MUSHROOM APPETIZERS
These mushroom appetizers are perfect for any party! From pizza to dip to stuffed mushrooms, everyone will go nuts for these tasty bites.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mushroom appetizer in 30 minutes or less!
Nutrition Facts :
WILD MUSHROOM CROSTINI
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
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.
WILD MUSHROOM CROSTINI TOPPING
Provided by Food Network
Categories appetizer
Time 15m
Yield enough for 12 crostini
Number Of Ingredients 7
Steps:
- In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree. Serve warm or at room temperature.
MUSHROOM CROSTINI
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
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.
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.
Provided by Jessica Gavin
Categories Appetizer
Time 1h10m
Number Of Ingredients 15
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 CROSTINI TOPPING
Provided by Food Network
Time 25m
Yield enough for 12 crostini
Number Of Ingredients 7
Steps:
- In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree-spread on warm crostini. Serve warm or at room temperature.
More about "wild mushroom crostini food"
WILD MUSHROOM CROSTINI RECIPE - FORD FRY | FOOD & WINE
From foodandwine.com
Servings 8Total Time 25 mins
- 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.
- Spread each toast slice with 1/4 cup of the ricotta. Spoon the mushrooms on top and and sprinkle with the tarragon, chives and additional parsley. Cut the crostini in half, drizzle with olive oil and serve.
WILD MUSHROOM CROSTINI RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (5)Servings 8
- 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.
- 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.
WILD MUSHROOM CROSTINI RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 36
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. DO AHEAD 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. DO AHEAD 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.
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MUSHROOM AND FONTINA CROSTINI RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category Bruschetta + CrostiniServings 4Total Time 35 mins
- Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
- Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
- Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.
EASY VEGAN MUSHROOM CROSTINI - HAPPY KITCHEN
From happykitchen.rocks
5/5 (1)Total Time 30 minsCategory AppetizerCalories 109 per serving
- To start with, cut the onion in half and slice. Slice the mushrooms. If they are too big, cut in half and slice.
- Heat 1 tablespoon olive oil in a large skillet (cast iron or nonstick) over medium high heat. Add the onions and stir fry for about 2-3 minutes until translucent. Add sugar, salt and balsamic vinegar and reduce the heat to medium. Continue cooking for 5 more minutes or until softened.
- Add sliced mushrooms to the onions and increase the heat to medium high. Wait until they release liquid and cook, stirring occasionally, until the liquid is evaporated and mushrooms start to brown, for about 8 minutes.
- Preheat the oven to 400 F or 200 C. Slice the baguette straight across if you prefer smaller crostini or on the diagonal for larger and longer crostini (see pictures) with a serrated knife about 1/2-inch thick.
WILD MUSHROOM CROSTINI | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (2)Calories 198 per serving
- Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt and pepper to taste.
- Line a rimmed baking pan with foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.
- Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven until the tops are golden, about 4 minutes. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted.
WILD MUSHROOM AND LEEK CROSTINI - GARLIC & ZEST
From garlicandzest.com
5/5 (6)Total Time 40 minsCategory AppetizerCalories 183 per serving
- Lightly brush both sides of the bread with 2 tablespoons olive and place on a baking sheet. Bake for 8 minutes on one side, flip the bread and bake for another 8-10 minutes, until crisp and lightly golden. Set aside.
- Trim the root and dark green leaves from the leek. Slice in half, vertically, then slice into 1/4" half moons. Transfer the leeks to a bowl of water and use your hands to swish the leeks in the water to remove any dirt or grit. The dirt will sink to the bottom of the bowl. Lift the leeks out of the water and transfer to a bowl lined with paper towels to dry.
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Servings 4Total Time 45 mins
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