Recipe courtesy of Curtis Aikens

Wild Mushroom Crostini Topping

  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: enough for 12 crostini
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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-spread on warm crostini. Serve warm or at room temperature.
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