Wild Mushroom Crostini with Goat Cheese
Bursting with earthy flavor, wild mushroom crostini are a delightful appetizer your guests will clamor for. You’ll love how easy they are to prepare! I begin with a toasted bread slice called a crostini (translated “little crusts.”). There are a few different ways to make these “little crusts” and I’ve tried them all out for you. It was a real hardship, I’m telling you–NOT! My mom and I had a blast with crostini day. You can find out how to make crostini right here.
To make these mushroom crostini, I sauté a combination of sliced mushrooms, including at least of couple of these varieties: oyster, chanterelle, crimini, shitake, and white button. All of these varieties can be purchased in a grocery store so I guess technically, they aren’t wild. Wild varieties could be used, though, especially morels. Using a variety of mushrooms adds visual interest and flavor. I also add chopped shallots and minced garlic. Once those mushrooms get golden brown and the liquid has evaporated, I add white wine and fresh thyme, season with salt and pepper, and cook for a few more minutes. Oh, that smells heavenly!
You’re pretty much finished at this point. Spread softened goat cheese on your crostini, pile on the mushrooms, and sprinkle with a little fresh parsley. You’ll want to serve these immediately.
Ingredients:
- 1 loaf French bread, made into crostini
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped (about 3 tablespoons)
- 1 pound assorted fresh mushrooms (I recommend a mix of oyster, chanterelle, crimini, shiitake, white button, baby portobella), cleaned and sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic (about 2 cloves)
- 1/4 cup dry white wine
- 1 teaspoon finely chopped fresh thyme
- 8 oz goat cheese, at room temperature
- Fresh chopped parsley for garnish