Thursday, December 11, 2008

Wild Mushroom Crostini

Wow. I was so thrilled to log on today to see that the blog had received several comments and a few more recipes to post!

This one comes from Elyssa, who I think did one of the coolest things and traveled with her mother to Provence for a week of cooking classes. Lucky me, we're in the same book club, and I got to sample her new cooking talents during our summer discussion! Delicious!

About the Wild Mushroom Crostini, Elyssa writes:

I made this appetizer for Thanksgiving and everyone loved it! It's probably going to become my new "go to" party appetizer. The flavors are delicious and simple. Some of the mushrooms can be pricey---I'm sure this recipe would work fine if you substituted the more expensive mushrooms for cheaper ones. The other nice thing is you can make a lot of the steps in advance. Bon Appetit!
Wild Mushroom Crostini

Yield: Makes 36
  • 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)
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.

I really can't wait to try this recipe. I love all things mushroom and completely appreciate a recipe that can be made in stages, and in advance. Sounds like it would be perfect for a New Year's Eve party.


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