Mushroom Crostini
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 231
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 202
- Total: 40 min
- Active: 40 min
Ingredients
Crostini:
1 loaf country bread, sliced 1/2-inch-thick, each slice halved diagonally if large
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic, peeled and split
Mushroom Spread:
5 tablespoons extra-virgin olive oil
1/2 pound fresh beech or hon shimeji mushrooms, brushed clean and thinly sliced
1/4 pound fresh enoki mushrooms, brushed clean and thinly sliced
1/4 pound fresh shiitake mushrooms, brushed clean, stems discarded, caps thinly sliced
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish
Directions
- Preheat a gas or charcoal grill to high.
- 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.
- 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.
- 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.
- Top each crostini with about 1 tablespoon of the mushroom mixture. Arrange the crostini on a platter and garnish each with Parmesan.