Best 7 Wild Mushroom And Arugula Crostini Recipes

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Embark on a delectable culinary journey with our carefully curated wild mushroom and arugula crostini recipe. This tantalizing appetizer will captivate your taste buds with its symphony of flavors and textures. Rustic wild mushrooms, earthy arugula, and tangy goat cheese harmoniously blend atop crispy crostini, creating a delightful balance that will leave you craving more.

Here are our top 7 tried and tested recipes!

MUSHROOM AND GRAPE CROSTINI



Mushroom and Grape Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 24 pieces

Number Of Ingredients 14

1/2 baguette, cut into twenty-four 1/4-inch slices
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 cup mascarpone cheese, chilled
1 tablespoon chopped chives
1/4 teaspoon kosher salt
1/2 pound assorted mushrooms, torn and cut into bite sized pieces
1 cup red grapes, halved
5 sprigs fresh thyme, leaves removed and stems discarded
2 shallots, sliced into rounds
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sherry vinegar
24 shavings of Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
  • While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
  • Increase the oven temperature to 500 degrees F.
  • On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
  • To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.

WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

Categories     Milk/Cream     Mushroom     Appetizer     Broil     Sauté     Vegetarian     Parmesan     Summer     Shallot     Fontina     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36

Number Of Ingredients 12

36 1/3-inch-thick baguette slices
2 tablespoons olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmesan cheese (about 1 3/4 ounces)

Steps:

  • Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
  • Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
  • Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.

WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 ounce dried porcini mushrooms
3 cloves garlic, peeled
1/2 cup flat-leaf parsley, chopped
1/2 teaspoon salt, plus more to taste
1 long Italian or French bread, sliced 1/4 inch thick on the diagonal
Extra-virgin olive oil, for bread
1/2 tablespoon fresh thyme leaves, (about 5 sprigs)
3 tablespoons unsalted butter, or as needed
3 tablespoons olive oil, or as needed
2 shallots, peeled and finely chopped
Freshly ground black pepper
1/2 cup dry white wine
2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices

Steps:

  • In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
  • Chop together garlic, parsley, and salt.
  • Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.
  • In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
  • Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
  • Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.
  • Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.

WILD MUSHROOM CROSTINI TOPPING



Wild Mushroom Crostini Topping image

Provided by Food Network

Categories     appetizer

Time 15m

Yield enough for 12 crostini

Number Of Ingredients 7

2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods)
2 teaspoons garlic, minced
1/2 cup scallions, minced
2 tablespoons extra virgin olive oil
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons plain sun-dried tomatoes, chopped
Salt and freshly ground black pepper

Steps:

  • In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree. Serve warm or at room temperature.

MUSHROOM CROSTINI



Mushroom Crostini image

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

1 small (or 1/2 large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped for garnish

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.

WILD MUSHROOM AND PESTO CROSTINI



Wild Mushroom and Pesto Crostini image

Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.

Provided by Cheese Please

Categories     Vegetable

Time 25m

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 7

1/2 of a whole wheat baguette
1 1/2 cups wild mushrooms, cleaned and sliced
1/4 cup prepared pesto sauce
2 tablespoons extra virgin olive oil
1 teaspoon garlic, minced
2 tablespoons of freshly grated parmesan cheese
salt and pepper

Steps:

  • Heat olive oil in a large skillet.
  • Add garlic and saute for 2-3 minutes until brown over medium-high heat.
  • Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
  • Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
  • Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
  • Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!

WILD MUSHROOM AND ARUGULA CROSTINI



Wild Mushroom and Arugula Crostini image

Categories     Mushroom     Tomato     Appetizer     Bake     Low Fat     Arugula     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 11

Nonstick vegetable oil spray
4 egg roll wrappers
1/4 cup purchased fat-free Caesar salad dressing
2 tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons water
1/8 teaspoon dried crushed red pepper
14 ounces assorted fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), cut in half
1 1/2 3 1/2-ounce packages mushrooms, trimmed to 1 1/2-inch lengths
1/3 cup (packed) thinly sliced arugula
4 sun-dried tomato halves (not packed in oil), soaked in hot water until tender, then drained and chopped

Steps:

  • Preheat oven to 350°F. Generously spray large baking sheet with nonstick spray. Place 1 egg roll wrapper on work surface. Using 2- to 2 1/4-inch-diameter cookie cutter, cut out 6 rounds from wrapper. Transfer rounds to prepared baking sheet. Repeat with remaining 3 egg roll wrappers, making 24 rounds total. Spray rounds with nonstick spray. Bake rounds until golden brown, turning once, about 3 minutes per side. Cool.
  • Increase oven temperature to 400°F. Generously spray 2 more baking sheets with nonstick spray. Combine purchased dressing, shallots, mustard, 2 teaspoons water and crushed red pepper in large bowl; stir to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve. Place 14 ounces fresh wild mushrooms in large bowl with remaining dressing; toss to coat. Let stand 25 minutes.
  • Arrange half of mushroom mixture in single layer on each prepared baking sheet. Season with salt and pepper. Bake until mushrooms are golden brown, turning mushrooms over halfway through baking, about 12 minutes. Cool slightly. Coarsely chop cooked mushrooms. Return cooked mushrooms to large bowl. Add enoki mushrooms, arugula, sun-dried tomatoes and reserved 1 1/2 tablespoons dressing. Toss to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Store egg roll rounds airtight at room temperature. Cover and refrigerate mushroom mixture. Bring to room temperature before serving.)
  • Arrange egg roll rounds on platter. Spoon mushroom mixture onto egg roll rounds and serve.

Tips:

  • To bring out the best flavor in the mushrooms, sauté them in butter until they are golden brown and slightly crispy. If they are too watery, they will not taste as good.
  • Use a variety of mushrooms for a more complex flavor. Some good options include cremini, shiitake, oyster, and chanterelle mushrooms.
  • If you don't have arugula, you can use another type of leafy green, such as spinach or kale.
  • To make the crostini ahead of time, simply toast the bread and then let it cool completely. Store the crostini in an airtight container at room temperature for up to 2 days.
  • When you're ready to serve the crostini, top them with the mushroom mixture and arugula. You can also drizzle them with olive oil or balsamic vinegar, if desired.

Conclusion:

Wild mushroom and arugula crostini are a delicious and easy appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be prepared in advance, making them a great option for busy weeknights. The combination of earthy mushrooms, peppery arugula, and crispy crostini is irresistible, and your guests will love them.

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