Best 3 Mushroom Sauté With Goat Cheese Crostini Recipes

Indulge in a symphony of flavors with our Mushroom Sauté with Goat Cheese Crostini. This delectable dish combines earthy mushrooms, creamy goat cheese, and crispy crostini for a delightful culinary experience.

The sautéed mushrooms are the star of the show, bursting with umami richness. Combined with a medley of aromatic herbs and a hint of garlic, they create a savory and satisfying base. The goat cheese adds a tangy and creamy contrast, balancing the earthy flavors of the mushrooms.

The crostini, made from toasted baguette slices, provides a crispy and sturdy base for the sautéed mushrooms and goat cheese. Brushed with olive oil and sprinkled with herbs, they add a delightful crunch and extra flavor to each bite.

This recipe also includes a simple arugula salad, tossed with a tangy vinaigrette dressing. The peppery arugula adds a refreshing touch to the richness of the mushrooms and goat cheese.

Whether you're hosting a dinner party or looking for a quick and easy weeknight meal, this Mushroom Sauté with Goat Cheese Crostini is sure to impress. It's a versatile dish that can be served as an appetizer, main course, or even a light lunch. So, gather your ingredients and let's embark on a culinary journey that will tantalize your taste buds!

Let's cook with our recipes!

MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI

Mushroom Sauté with Goat Cheese Crostini image

Categories Cheese Garlic Mushroom Tomato Appetizer Sauté Mother's Day Father's Day Goat Cheese Spring Birthday Engagement Party Potluck Bon Appétit

Yield Makes 12 appetizer servings

Number Of Ingredients 17

Ingredients

1/2 cup sun-dried tomatoes (not oil-packed)
1 cup boiling water
6 tablespoons (3/4 stick) butter
4 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1 pound fresh shiitake mushrooms, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 tablespoons (3/4 stick) butter, melted
1/2 cup (about) freshly grated Parmesan cheese
8 ounces herbed goat cheese

Steps:

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
Serve warm crostini with goat cheese and mushroom mixture.

MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI

Mushroom Saute with Goat Cheese Crostini image

This is from The Place Next to the San Juan Ferry in Friday Harbor, Washington. It's a great appetizer and I'm guessing that it would be a great sauce on pasta too.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Vegetable Appetizers

Number Of Ingredients 17

Ingredients

1 cup(s) boiling water
1/2 cup(s) sun dried tomatoes, not oil-packed
6 tablespoon(s) butter
4 - garlic cloves, chopped
1/2 teaspoon(s) dried crushed red pepper
1/2 teaspoon(s) dried thyme
1 pound(s) fresh shiitake mushrooms, stemmed, sliced
12 ounce(s) button mushrooms, sliced
1/2 cup(s) white wine
1 tablespoon(s) fresh lemon juice
8 - artichoke hearts (from 14-ounce can), cut into 1/2-inch wedges
1/4 cup(s) chopped fresh basil
1 tablespoon(s) chopped fresh parsley
1 - crusty french bread baguette, cut diagonally into 1/2-inch thick slices
6 tablespoon(s) butter, melted
1/2 cup(s) freshly grated parmesan cheese
8 ounce(s) herbed goat cheese

Steps:

Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside.
Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
Serve warm crostini with goat cheese and mushroom mixture.
Makes 12 appetizer servings.

MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI

Mushroom Saute With Goat Cheese Crostini image

This is from The Place Next to the San Juan Ferry in Friday Harbor, Washington. It's a great appetizer and I'm guessing that it would be a great sauce on pasta too.

Provided by lazyme

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup boiling water
1/2 cup sun-dried tomato, not oil-packed
6 tablespoons butter (3/4 stick)
4 garlic cloves, chopped
1/2 teaspoon dry crushed red pepper
1/2 teaspoon dried thyme
1 lb fresh shiitake mushroom, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 artichoke hearts, cut into 1/2-inch wedges (from 14-ounce can)
1/4 cup fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 French baguette, cut diagonally into 1/3-inch thick slices
6 tablespoons butter, melted (3/4 stick)
1/2 cup parmesan cheese, freshly grated
8 ounces herbed goat cheese

Steps:

Place sun-dried tomatoes in small bowl.
Pour boiling water over tomatoes; let soak until soft, about 20 minutes.
Drain tomatoes; slice thinly.
Set aside.
Melt 4 tablespoons butter in heavy large skillet over medium heat.
Add garlic, dried red pepper and thyme; saute 1 minute.
Increase heat to medium-high.
Add shiitake and button mushrooms and saute until brown, about 10 minutes.
Add wine and lemon juice and simmer 2 minutes.
Mix in sun-dried tomatoes and artichokes.
(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
Mix in basil and 2 tablespoons butter.
Season to taste with salt and pepper.
Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F
Arrange baguette slices in single layer on baking sheet.
Bake until golden, about 8 minutes.
Remove from oven; maintain oven temperature.
Brush each baguette slice with butter and sprinkle with Parmesan cheese.
Return to oven; bake until cheese begins to melt, about 5 minutes.
Serve warm crostini with goat cheese and mushroom mixture.

Nutrition Facts : Calories 307.5, Fat 14.2, SaturatedFat 8.3, Cholesterol 34.2, Sodium 692, Carbohydrate 37.2, Fiber 6.9, Sugar 4, Protein 9.8

Tips:

For the best flavor, use fresh mushrooms.
Be sure to clean the mushrooms thoroughly before cooking.
To prevent the mushrooms from sticking to the pan, use a non-stick skillet or a well-seasoned cast iron skillet.
Don't overcrowd the pan. Cook the mushrooms in batches if necessary.
Season the mushrooms with salt and pepper to taste.
Add some fresh herbs, such as thyme or rosemary, for extra flavor.
Serve the mushrooms immediately with your favorite sides, such as rice, pasta, or mashed potatoes.

Conclusion:

This versatile mushroom sauté recipe is a delicious and easy way to enjoy mushrooms. With just a few simple ingredients, you can create a flavorful dish that can be served as a side dish or a main course. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this mushroom sauté with goat cheese crostini is sure to please.