Shiitake Mushroom Crostini Recipes
FONTINA AND MUSHROOM CROSTINI
Steps:
- Preheat the broiler.
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
- Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
- Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.
CROSTINI WITH SHIITAKE MUSHROOMS AND BRIE
Categories Appetizer
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 350F. 2 Mince the garlic. Slice the mushrooms as thinly as possible. 3 Heat a tablespoon or so of olive oil in a skillet, then sauté the garlic it begins to soften. Add the mushrooms and cook for three to four minutes, until the mushrooms are nice and tender. Season to taste with salt and pepper. 4 While the mushrooms are cooking, arrange the baguette slices on a baking sheet. Brush both sides of each slice with a little bit of olive oil, and pop the baking sheet into the oven. Toast the bread for about 8-10 minutes at 350F, flipping the slices halfway through to get both sides brown. 5 When the mushrooms are cooked and the bread toasted, assemble the crostini by topping each with a slice of brie and a dollop of mushroom mixture. Bake for a couple of minutes, until the cheese is melted. Sprinkle with chopped parsley, or garnish with a basil leaf.
SHIITAKE MUSHROOM CROSTINI
Steps:
- Preheat oven to 375. Wipe mushrooms clean and cut off stems. Toss mushrooms with 3 tbsp. olive oil, 3 tbsp vinegar, rosemary and garlic. Roast for 10 minutes. Cool. Slice mushrooms thinly and toss with remaining vinegar and olive oil. Add chopped parsley and season with salt and pepper. Serve on toasted baguette slices.
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- To start with, cut the onion in half and slice. Slice the mushrooms. If they are too big, cut in half and slice.
- Heat 1 tablespoon olive oil in a large skillet (cast iron or nonstick) over medium high heat. Add the onions and stir fry for about 2-3 minutes until translucent. Add sugar, salt and balsamic vinegar and reduce the heat to medium. Continue cooking for 5 more minutes or until softened.
- Add sliced mushrooms to the onions and increase the heat to medium high. Wait until they release liquid and cook, stirring occasionally, until the liquid is evaporated and mushrooms start to brown, for about 8 minutes.
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- Make the pickled mushrooms by combining all the ingredients in a medium sauce pot. Bring to a simmer, turn off heat and let cool. Transfer to a jar and keep refrigerated for up to 2 weeks.
- Make the basil pesto ricotta spread by combining the basil, parmesan, olive oil, garlic, salt and pepper in a food processor. Process until finely chopped. Add the ricotta and process again until incorporated.
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