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Wild Mushroom Crostini

Course Appetizer

Ingredients
  

  • 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

Instructions
 

  • 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.