Recipe courtesy of Curtis Aikens
Wild Mushroom Crostini Topping
- Yield: enough for 12 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 27
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 40
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
Directions
- 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.