Please May I Have Some Mushroom Crostini Recipes
TOMATO MUSHROOM CROSTINI - QUICK HEALTHY APPETIZER
Tomato Mushroom Crostini: The lightly sauteed mushrooms and olive-oil tossed fresh tomatoes, paired on a pan toasted crostini. Healthy Appetizer
Provided by Molly Kumar
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- Butter each sliced baguette slices and sprinkle some garlic salt on each of them.
- Heat a non-stick pan and toast the baguette slices on both sides till golden brown in color.
- In the same non-stick pan, add 1 tbsp oil, Italian seasoning and red chili flakes.
- Saute the oil and chili mix.
- Add the chopped mushrooms and saute for 2-3 minutes till they are lightly cooked.
- Turn off the heat and remove the mushrooms from the pan.
- Spread ricotta cheese on each toasted baguette slice.
- Add chopped mushroom and tomatoes on each slice (you can add both as per choice).
- Add chopped Mint and drizzle balsamic vinegar.
- Place the Tomato Mushroom Crostini in the serving platter.
- Enjoy with choice of beverage.
Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 10 grams fat, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4, Sodium 264 grams sodium, Sugar 2 grams sugar
WARM MUSHROOM CROSTINI
Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini.
Provided by Out of the Blue
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
- Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
- Spoon warm mixture on to slices of toasted bread.
Nutrition Facts : Calories 448.7, Fat 17, SaturatedFat 4.3, Cholesterol 11.4, Sodium 652.6, Carbohydrate 59.9, Fiber 2.9, Sugar 3.5, Protein 15.1
MUSHROOM CROSTINI
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
- Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.
MUSHROOM PESTO CROSTINI
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
PLEASE MAY I HAVE SOME MUSHROOM CROSTINI
Perfect for parties, these tasty little appetizers are healthy and easy to prepare! Adapted from Jessica Siegel.
Provided by Sharon123
Categories Spreads
Time 15m
Yield 12 Crostini, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick skillet.
- Add the mushrooms, onions, and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender.
- Stir in the parsley, sundried tomatoes, sage, salt and pepper, and honey, if using. Cook for 1 minute longer.
- Transfer the mixture to a food processor or blender and pulse to coarsely chop.
- Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture. Sprinkle Parmesan cheese over mushroom mixture.
- Turn on broiler. Place crostinis on baking sheet and slide under the broiler until cheese is just melted, about 1-2 minutes.
- Serve warm.
Nutrition Facts : Calories 389.3, Fat 6.2, SaturatedFat 1.1, Sodium 794.1, Carbohydrate 70.4, Fiber 4.6, Sugar 1.8, Protein 12.4
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- Heat medium size pan on medium heat and melt half a tablespoon of butter. Add sliced mushrooms, stir and cook for about 8-10 minutes WITHOUT STIRRING. Not stirring allows the mushrooms to lose liquid, then it evaporates and later the mushrooms get golden brown.
- After about 8-10 minutes stir the mushrooms and flip them to the other side, add the rest of the butter and cook again WITHOUT STIRRING for a couple more minutes or until there's no more liquid and they are all golden brown.
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- Drizzle each side of bread with olive oil and toast on a hot griddle until toasted and charred on both sides. Whilst still hot rub the top side of each slice with the clove of garlic making sure to cover all the way to the edges.
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- Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over, drizze again lightly, and push them around on the baking sheet to spread the olive oil. Salt and pepper one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven, and preheat the oven to 525°F on broil. Top each crostini evenly with the shredded cheese. Broil on the middle rack for 3-5 minutes until cheese is melted and golden (watch carefully so it doesn't burn!).
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- Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test for desired salt levels! Remove from heat and set aside.
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- Add the garlic and continue to cook, stirring constantly for another 2-3 minutes, or until the mushrooms have released their liquid.
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- Brush baguette slices with olive oil, place on the sheet pan and sprinkle with sea salt and pepper. Bake for 15 minutes or until golden. Set aside.
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- Heat 2 tablespoons of the oil in a large pan over medium-high heat and add the shallots and mushrooms. Sauté for 10 minutes until they are tender and golden brown, and any liquid that has been released has evaporated. Add the Marsala and thyme, and scrape to release any bits from the bottom of the pan. Add the chicken broth and cream and bring to a simmer until the sauce reduces and forms a bit of a glaze.
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- Preheat oven to 400ºF. In a 12-inch nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until they release their liquid and begin to turn golden, about 10 minutes. Add garlic and thyme; sauté for 1 minute. Season generously with salt and pepper. Add sherry; cook, stirring, until almost evaporated. Remove from heat and swirl in butter. (You can make mushrooms 1 day ahead; do not add butter. When ready to serve, reheat mushrooms in a skillet, then swirl in butter.)
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