Recipe courtesy of Curtis Aikens

Wild Mushroom Crostini Topping

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: enough for 12 crostini
Save Recipe


2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods)

2 teaspoons garlic, minced

1/2 cup scallions, minced

2 tablespoons extra virgin olive oil

2 tablespoons flat-leaf parsley, finely chopped

2 tablespoons plain sun-dried tomatoes, chopped

Salt and freshly ground black pepper


  1. 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.

Cream of Wild Mushroom Soup

Mushroom and Grape Crostini

Wild Rice and Mushroom Soup

Wild Mushroom Ravioli with Butter and Parmesan Sauce