Best 3 Wild Mushroom Crostini Recipes
Indulge in a symphony of flavors with our exquisite Wild Mushroom Crostini recipes. Embark on a culinary journey as we present a collection of delectable variations that showcase the earthy goodness of wild mushrooms. From the classic combination of sautéed wild mushrooms and creamy goat cheese to the tantalizing fusion of shiitake and oyster mushrooms with tangy kimchi, these crostini are sure to tantalize your taste buds. We'll also introduce you to a delightful vegan option featuring roasted portobello mushrooms and a flavorful roasted red pepper spread. Get ready to elevate your next gathering or impress your dinner guests with these delectable wild mushroom crostini creations.
Let's cook with our recipes!
WILD MUSHROOM AND PESTO CROSTINI
Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.
Provided by Cheese Please
Categories Vegetable
Time 25m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet.
- Add garlic and saute for 2-3 minutes until brown over medium-high heat.
- Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
- Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
- Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
- Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
WILD MUSHROOM CROSTINI
Provided by Julian Marucci
Categories Blender Mushroom Sauté Cocktail Party Quick & Easy Mayonnaise Vinegar Fall Thyme Bon Appétit
Yield Makes 8
Number Of Ingredients 12
Steps:
- For mushroom topping:
- Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
- For thyme vinaigrette:
- Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
- Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
- Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
WILD MUSHROOM AND ARUGULA CROSTINI
Categories Mushroom Tomato Appetizer Bake Low Fat Arugula Spring Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously spray large baking sheet with nonstick spray. Place 1 egg roll wrapper on work surface. Using 2- to 2 1/4-inch-diameter cookie cutter, cut out 6 rounds from wrapper. Transfer rounds to prepared baking sheet. Repeat with remaining 3 egg roll wrappers, making 24 rounds total. Spray rounds with nonstick spray. Bake rounds until golden brown, turning once, about 3 minutes per side. Cool.
- Increase oven temperature to 400°F. Generously spray 2 more baking sheets with nonstick spray. Combine purchased dressing, shallots, mustard, 2 teaspoons water and crushed red pepper in large bowl; stir to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve. Place 14 ounces fresh wild mushrooms in large bowl with remaining dressing; toss to coat. Let stand 25 minutes.
- Arrange half of mushroom mixture in single layer on each prepared baking sheet. Season with salt and pepper. Bake until mushrooms are golden brown, turning mushrooms over halfway through baking, about 12 minutes. Cool slightly. Coarsely chop cooked mushrooms. Return cooked mushrooms to large bowl. Add enoki mushrooms, arugula, sun-dried tomatoes and reserved 1 1/2 tablespoons dressing. Toss to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Store egg roll rounds airtight at room temperature. Cover and refrigerate mushroom mixture. Bring to room temperature before serving.)
- Arrange egg roll rounds on platter. Spoon mushroom mixture onto egg roll rounds and serve.
Tips:
- Mise en Place: Before you start cooking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Choose the Right Mushrooms: Look for fresh, firm mushrooms with no blemishes. Wild mushrooms, such as chanterelles and morels, add a unique flavor to this dish.
- Clean the Mushrooms Properly: Brush off any dirt or debris from the mushrooms. If they are very dirty, you can rinse them quickly under cold running water and then pat them dry.
- Cook the Mushrooms Thoroughly: Sauté the mushrooms until they are soft and browned. This will help to bring out their flavor and make them more digestible.
- Use Good Quality Bread: Choose a sturdy bread that will hold up well to the toppings. A baguette or ciabatta bread works well.
- Toast the Bread Properly: Toast the bread until it is golden brown and crispy. This will help to give the crostini a nice crunch.
- Don't Overcrowd the Crostini: When assembling the crostini, don't pile on too many toppings. You want to be able to taste all of the flavors.
- Serve Immediately: Crostini are best served immediately after they are made. This will ensure that the bread is still crispy and the toppings are warm.
Conclusion:
Wild mushroom crostini are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you are serving them at a party or enjoying them as a snack, wild mushroom crostini are sure to be a hit.
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