Best 3 Wild Mushroom Crostini Recipes
Are you looking for a delicious and easy appetizer to impress your guests? Look no further than wild mushroom crostini! This delightful dish combines the earthy flavors of wild mushrooms with the crispy texture of toasted bread. Whether you're serving it at a party or enjoying it as a snack, wild mushroom crostini is sure to be a hit. With its simple preparation and endless flavor possibilities, this recipe is a must-try for any mushroom lover. So gather your ingredients and let's get cooking!
Let's cook with our recipes!
WILD MUSHROOM AND ARUGULA CROSTINI
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
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.
WILD MUSHROOM CROSTINI
Provided by Julian Marucci
Categories Blender Mushroom Sauté Cocktail Party Quick & Easy Mayonnaise Vinegar Fall Thyme Bon Appétit
Yield Makes 8
Number Of Ingredients 12
Steps:
- For mushroom topping:
- Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
- For thyme vinaigrette:
- Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
- Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
- Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
WILD MUSHROOM AND PESTO CROSTINI
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
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!
Tips:
- Choose the right mushrooms. The best mushrooms for crostini are those with a firm texture and a nutty flavor. Avoid mushrooms that are too soft or watery, as they will not hold up well on the crostini.
- Clean the mushrooms properly. Before cooking the mushrooms, it is important to clean them thoroughly. Use a soft brush to remove any dirt or debris, then rinse the mushrooms under cold water. Do not soak the mushrooms, as this will make them waterlogged.
- Cook the mushrooms correctly. The best way to cook mushrooms for crostini is to sauté them in a little butter or olive oil. Cook the mushrooms over medium heat until they are browned and tender. Do not overcook the mushrooms, as this will make them tough.
- Use a good quality bread. The bread you use for your crostini should be firm and sturdy, so that it can support the toppings. A baguette or a country loaf are both good choices.
- Brush the bread with olive oil. Before toasting the bread, brush it with olive oil. This will help to keep the bread from drying out and will also add flavor.
- Toast the bread until it is golden brown. Toast the bread in a toaster oven or under a broiler until it is golden brown and crispy.
- Top the crostini with the mushrooms and other desired toppings. Once the bread is toasted, top it with the sautéed mushrooms and any other desired toppings, such as cheese, herbs, or vegetables.
- Serve the crostini immediately. Crostini are best served immediately after they are made, while the bread is still warm and crispy.
Conclusion:
Wild mushroom crostini are a delicious and easy appetizer that can be made with a variety of ingredients. With a little planning and preparation, you can create a stunning and impressive dish that will be sure to impress your guests. So next time you are looking for a quick and easy appetizer, give wild mushroom crostini a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love