Wild Mushroom Crostini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb wild or cremini mushrooms
2 tbs butter
2 tbs olive oil
kosher salt
2 medium shallots finely chopped (~1/4 c)
2 tsp chopped fresh thyme
1/2 c creme fraiche ( or 4 oz heavy cream with 1 tbsp buttermilk of sour cream. leave at room temp 8-24 hrs)
1 tbsp chopped parsley
18 slices baguette
1/4 c grated parmesan
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Directions: |
Directions:Clean and slice mushrooms (or chop coarsely). Melt 1 tbsp butter in 1 tbsp olive oil over medium heat. Add mushrooms and salt. Saute until brown (~5-8 min). Cool and chop mushrooms coarsely. Add remaining butter and oil to melt. Add shallots and thyme, cook until golden (~3 min). Return mushrooms to pan and stir in creme fraiche. Stir in parsley, salt, and pepper. Toast bread slices (brush with olive oil first) in broiler. Spread with mushroom mixture and top with cheese. |
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Personal
Notes: |
Personal
Notes: I learned this recipe in Italy, but something in my original copy of it didn't come out just right. In Italy, a crostini like this is usually served as part of a trio, often accompanied by a bruschetta and an olive paste. This recipe is a little bit edited and I made it for Mother's Day 2010. And if it needed more of a seal of approval, my mother thinks it's fab-u-lous!
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