This mushroom crostini with perfectly cooked mushrooms, creamy mascarpone cheese and truffle salt may be my favorite way to eat mushrooms. Such an easy appetizer or entree.
I have made this mushroom crostini for a treat and as a simple dinner for myself many times.I love it.The mushrooms are buttery and golden brown, the cheese is super creamy and the truffle salt is over the top.
I use my favorite method of cooking mushroomswhich is easy and makes some seriously delicious mushrooms. I love them so much that I use them for us too easy mushroom pasta!
Main ingredients:
- Mushroom. You can use almost any type of mushroom in this recipe.Remove the tough stems and cut or tear your mushrooms into even sized pieces.I used cremini and shiitake mushrooms in the photos, but portobello, oyster and wild mushrooms are all great.
- Olive oil. I cook my mushrooms in a pan with olive oil (I love how it adds a golden brown crust and flavor).
- Butter, garlic, lemon and thyme. After cooking the mushrooms, I mix in the butter, garlic, fresh lemon zest, fresh thyme leaves and a little lemon juice. These ingredients combine to create a light buttery sauce for the mushrooms (it’s out of this world).
- Bread. Use your favorite baguette, preferably from a local bakery.
- Mascarpone. This is a creamy Italian cheese that has a buttery and sweet taste. It is similar to cream cheese, but cream cheese is a good substitute, or you can try goat cheese.
- Truffle salt. This is optional and a bit pricey, but seriously delicious.I always keep a jar in our kitchen and find myself splurging on it boiled eggpopcorn, creamy mac and cheeseand more.
How to make mushroom crostini
You can read about us A favorite way to cook mushroomsbut the main thing is to use a heavy pan that gives the mushrooms a lot of space. After browning on one side, we stir it, and on the other side it gets a little color. Finish with salt, pepper, garlic, lemon zest, thyme and butter.
Once you have your mushrooms, you’ll spread the creamy mascarpone on the toasted bread slices, add the mushrooms and finish with a sprinkle of truffle salt.It’s easy and always a hit with my friends.
Simple mushroom crostini
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PREP
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Cook
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TOTALLY
This easy mushroom crostini recipe is always a hit, whether I’m serving it as an appetizer for friends or turning it into a simple weeknight wild mushrooms are all great. Truffle salt is a little expensive, so feel free to leave it out. Otherwise, add it is an extra flavor. I also like to sprinkle it on eggs and popcorn.
6 servings
You will need it
8 oz (226 g) mushrooms, such as cremini, shiitake, or portobello (2 ½ cups, chopped)
1 tablespoon of olive oil
1/4 teaspoon sea salt or more to taste
1/8 teaspoon freshly ground black pepper
1 tablespoon of butter
1 clove of garlic, minced
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon of freshly grated lemon zest
Juice of half a lemon
1 baguette, cut into 3/4-inch slices and toasted
6 oz (170 g) mascarpone cheese or cream cheese
Truffle salt, optional
Freshly chopped onion, optional
Directions:
- Prepare mushrooms
1:Using a damp paper towel, remove the dirt from the mushrooms. Trim and discard the tough stems. Cut into 1/4-inch slices or, if the mushrooms are larger, like portobellos, into 1/4-inch cubes.
2:Heat the olive oil in a large, wide skillet over medium heat.
3:Add the mushrooms and spread in a single layer. Then cook, without moving, until browned on one side, 3 to 5 minutes.
4:Stir, then cook for another 3 to 5 minutes, or until mostly golden brown on all sides.Stir in the salt and pepper, butter, garlic, thyme, and lemon zest. Cook until the garlic is fragrant and the butter is absorbed into the mushrooms, about 2 minutes.
5:00Remove the pan from the heat and stir in the lemon juice.
Advice from Adam and Joan
- To fry the baguette. Preheat oven to 350°F (177°C) Arrange bread slices in a single layer on a baking sheet. Brush or drizzle with a little olive oil, then bake in the oven until lightly toasted, about 5 minutes.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1/6 of the recipe (2 pieces)
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Calories
308:
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Total fat
18.3 g
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Saturated fats
8.8 g
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Cholesterol
41.1 mg
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Sodium
518.9 mg
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Carbohydrate
28.8 g
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Dietary fiber
1.9 g
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Total sugars
2.4 g
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Proteins
8.8 g
