new combinations in my head – often when I am driving or falling asleep. This
holiday season was a time for entertaining at my house and that naturally means
appetizers will be part of the event. If
you know me or have followed me for a while, “the Crostini” will make an
appearance on the blog. It is that time
again. This Wild Mushroom Crostini was a
complete hit at one of my parties, especially since one of my dear friends is a
vegetarian. I actually had her in mind,
when creating it.
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mushrooms on hand but unfortunately there not one in sight. Shiitake are one of my favorites so I swooped
up some of those along with Crimini and knew that I had some dried porcini
mushrooms at home. A bit of greenery on
top would just make this Crostini pop and I next went in search of micro
greens. It was such a nice surprise to
find micro baby kale next to the micro greens that I instantly dropped a package of
those in my basket. Hopefully you are
able to find a variety of micro greens where you live. If not, a bit of flat leaf parsley or even Arugula
would be wonderful to adorn these little delights.
for hubby and I to nibble one. I have a
wonderful Pinot Noir that will pair perfectly with the mushrooms. The earthiness of the mushroom along with the
wines earth undertones makes a perfect pairing.
Living in the Bay Area I have to give a BIG shout out to our San Francisco 49ers and wish them all the best on the big
game on Sunday and their quest for the Superbowl. Good Luck!
Wild Mushroom Crostini
1 Cup Shiitake Mushroom (stem removed and diced)
2 Cup Crimini Mushroom (stem removed and diced)
1 Cup Porcini or Morel Mushroom (stem removed and diced)
1 Large Shallot, peeled and finely minced
2 Garlic Cloves, minced
1 Tablespoon Fresh Thyme
¼ Cup Flat Leaf Parsley Leaves, chopped
2 Tablespoon Butter
1 Tablespoon Olive Oil
2 teaspoons Truffle Oil
Micro-greens for garnish
Baguette for Crostini
Preheat oven to 350 degrees
In a large Skillet, add the butter and olive oil and cook
over medium heat until melted and combined.
Add the diced mushrooms. Feel
free to substitute any of the mushrooms for other varieties if not
available. Cook on medium high heat
until lightly browned and become fragrant.
Add the shallot, garlic, thyme and salt and pepper to taste. Cook for another 3 or 4 minutes. Toss in the chopped parsley and truffle oil,
toss and set aside off the heat.
Cut the baguette into 24 slices about ¼ inch thick. Brush each side with olive oil and place onto
a baking sheet. Bake at 350 for about 10
to 12 minutes or until lightly golden brown.
Best to flip midway through to provide even cooking. Remove and let cool.
To assemble, add a heaping tablespoon of the mushroom
mixture to the top of each Crostini and top with a bit of the micro-green
garnish. Can be enjoyed at room
Note: I topped mine
with micro baby kale that I found at Whole Foods.
I typically find micro greens at Trader Joes on a consistent basis.