Jet Tila’s Mushroom Crostini, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Jet Tila

Mushroom Crostini

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 12 servings



Mushroom Spread:


  1. Preheat a gas or charcoal grill to high.
  2. For the crostini: Lightly brush each piece of bread with olive oil and season with salt and pepper on both sides. Grill the bread until charred, about 1 minute per side. Remove the bread from the grill and let cool slightly. Lightly rub each slice of bread with the cut side of a garlic clove. The crostini can be made up to 1 week ahead and stored in an airtight container.
  3. For the mushroom spread: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beech, enoki and shiitake mushrooms and cook, stirring often, until lightly browned, about 10 minutes. Add the garlic, parsley, thyme, rosemary, 1 teaspoon salt and pepper to taste. Cook, stirring, for 2 minutes longer.
  4. Transfer the mushroom mixture to a food processor. Process until very finely chopped. With the processor running, add the remaining 3 tablespoons olive oil in a thin, steady stream, processing until the mixture is smooth. Transfer it to a bowl and season with salt and pepper. The mushroom topping can be made up to 1 day ahead, covered and refrigerated. Bring to room temperature before serving.
  5. Top each crostini with about 1 tablespoon of the mushroom mixture. Arrange the crostini on a platter and garnish each with Parmesan.