Mushroom Crostini

Mushroom Crostini

Course: Appetizers/TapasCuisine: Italian


Prep time


Cooking time




  • 2 tablespoons extra-virgin olive oil & butter

  • 2 shallots, minced

  • 3 cups diced mushrooms (diced into smaller pieces)

  • 5 garlic cloves, minced

  • 2 teaspoons fresh thyme leaves

  • ¼ cup dry white wine, such as pinot grigio or sauvignon blanc

  • 1 tablespoon heavy cream

  • 2 tablespoons fresh basil, chopped

  • 1 tablespoon Parmesan cheese grated

  • salt and freshly ground pepper

  • 1 loaf Baguette, sliced

  • 1 (5.2) oz Boursin Garlic & Herbs spreadable cheese


  • Heat oil & butter in a wide, heavy nonstick skillet or saucepan over medium heat. Add shallots and cook gently until just tender 3 minutes.
  • Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic, crushed red pepper and thyme. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft and all the water evaporated.
  • Now add wine and cook, stirring, until wine is no longer visible in pan.
  • Stir in heavy cream, parmesan & fresh basil and cook for minute and Remove from heat; cool slightly. Taste, and add more salt and pepper, if desired.
  • Preheat oven to 400°. Slice the baguettes and brush each slice with olive oil. Arrange bread in a single layer on a baking pan. Bake for 5 minutes until toasted.
  • Spread garlic herb cheese on crostini, pile on generous amount of mushrooms mixture and sprinkle with rosemary or thyme. Serve immediately.

Leave a Reply