Mushroom Crostini

Ingredients

I found this Wild Mushroom and Taleggio Crostini recipe in a book called ” Les Legumes” by Pascale Beale. It makes 8 servings but I just did two servings for Jeff and me. I will write the ingredients they call for and then show you what we did. Other crostini recipes here.

• Butter
• 2 pounds assorted wild mushrooms- cleaned and sliced
• salt and pepper to taste
• 1 tbsp finely chopped parsley
• 8 slices ciabatta bread- lightly toasted
• lemon olive oil
• 2 ounces goat cheese
• 6 ounces Taleggio or fontina cheese – shredded or cut into small pieces.

1. Melt 1 tablespoon of butter in a large skillet over medium heat. In batches, saute the mushrooms until golden brown, about 5-8 minutes. Once all the mushrooms are cooked, return them to the pan. Add a large pinch of salt, 8 to 9 grinds of pepper, chives, and parsley. Mix well, then remove from heat.
2. Place the toasted ciabatta on a rimmed baking sheet. Drizzle each slice with a little lemon olive oil. Spread with goat cheese and heap the mushrooms on top. Dot each crostini with pieces of Taleggio. Place under the broiler for 3-4 minutes or until the cheese has melted. Serve hot.

Stacy’s Suggestions and Preparation

1. In a skillet, saute mushrooms and garlic.

   

2. Season with salt and pepper or Nature Seasons.
3. Make your own bread following this recipe. 1 Tbsp avocado butter, 1 egg or 3 Tbsp egg whites, 2 Tbsp almond flour, 1 tsp baking powder, and optional spices (salt and pepper to taste). Mix all together in a coffee mug or ramekin. Microwave for 1 minute and 3o seconds. Cut in half and brown each side in a frying pan with olive oil spray. We didn’t cut it in half for our crostini.
4. Toast bread in skillet for a few minutes on each side.
5. Put on a small baking sheet.
6. Pile on mushrooms and cheese of your choice. We used a fontina, asiago, parmesan mix.
7. Broil in the oven for a few minutes.
8. Enjoy!