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Wild Mushroom Crostini Recipe

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This recipe for Wild Mushroom Crostini is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
36 1/3-inch-thick baguette slices

2 tablespoons olive oil
1/3 cup chopped shallots
6 cups mixed mushrooms, chopped (shitake, oyster, chanterelle, etc.)
6 garlic cloves, minced
1/4 cup whipping cream
1/2 teaspoon fresh rosemary, minced
1 cup Fontina cheese, grated
1/2 cup freshly grated Parmesan cheese
salt and pepper, to taste
Directions:
Directions:
Preheat oven to 375 degrees. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. Heat oil in large skillet over medium-high heat. Add shallots; saute 1 minute. Add all mushrooms; saute until beginning to brown, about 6 minutes. Stir in garlic; saute 1 minute. Remove from heat. Stir in cream, rosemary, salt and pepper. You may need to add more whipping cream. Cool. Mix in both cheeses. Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on baking sheets. Broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Serve warm.
Personal Notes:
Personal Notes:
I make this appetizer every Christmas Eve.

 

 

 

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