MUSHROOM CROSTINI
Provided by Linda Wells
Categories appetizer
Time 30m
Yield Forty small crostini, or about 15 to 20 servings
Number Of Ingredients 10
Steps:
- Place the porcini in a bowl and cover with warm water. Allow to sit for 10 minutes, or until soft. Drain, reserving the liquid. Strain the porcini liquid and set aside.
- In a large saute pan over a high flame, heat the olive oil. Add the button mushrooms, the softened porcini, garlic and onion. Saute until the onions are transparent and the mushrooms are cooked. Add the porcini liquid and cook until it is reduced by half. Add the heavy cream, bring to a boil and lower the heat to a simmer. Cook until the cream is reduced to a thick consistency. Remove from the heat and add two tablespoons of the Parmigiano cheese, the parsley and salt and pepper to taste.
- Allow the mushroom mixture to cool.
- When ready to serve, toast the bread.
- Preheat the broiler. If the mushroom mixture was refrigerated, bring it to room temperature. Spread the mushroom mixture on each slice of bread. Sprinkle with the remaining tablespoon of Parmigiano and broil until bubbly. Cut in quarters and serve immediately.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 505 milligrams, Sugar 5 grams, TransFat 0 grams
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Istafa Kayani
[email protected]I found this recipe to be a bit bland. I think I would add more garlic and herbs next time.
Uttam Thapa
[email protected]These crostini were a bit too oily for my taste. I think I would use less olive oil next time.
Ben Fitzpatrick
[email protected]I loved the combination of flavors in these crostini. The mushrooms were earthy and savory, the goat cheese was creamy and tangy, and the balsamic vinegar added a nice sweetness. I will definitely be making these again!
Jarell Mobley
[email protected]These crostini were easy to make and very tasty. I used a variety of mushrooms and they all worked well. I will definitely be making these again.
MAHMOOD HUSSAIN
[email protected]I followed the recipe exactly and the crostini turned out great. They were crispy and flavorful. I served them with a side of marinara sauce and they were a hit!
MD RAHAD
[email protected]These crostini were delicious! The mushrooms were cooked perfectly and the goat cheese was melted and creamy. I would definitely make these again.
Jeremy Sanderson
[email protected]I made these crostini for a potluck and they were gone in minutes! Everyone loved them.
Joseph Drane
[email protected]These crostini are so easy to make and they're always a hit at parties. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Mir Abdul Ahad
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The combination of mushrooms, goat cheese, and balsamic vinegar is divine.
Koyomi
[email protected]These crostini were a hit at my party! The mushrooms were perfectly cooked and the goat cheese added a creamy richness. I will definitely be making these again.