Wild Mushroom Crostini

Mushroom crostini are great for parties because both the toast and mushrooms can be made several days in advance. Reheat gently in the oven

Yield: 8–10 servings, as an hors d' oeuvre

Ingredients

1 baguette, sliced about 1/2 inch thick on the diagonal
olive oil, for bread
1 Tablespoon olive oil
1 Tablespoon butter
3 cloves garlic, chopped
1 small onion, peeled and finely chopped
1/2 pound button mushrooms, sliced and roughly chopped
1/2 pound assorted wild mushrooms, such as shiitake, cremini, and oyster, sliced and roughly chopped
1/4 cup flat leaf parsley, finely chopped
1 Tablespoon cream cheese
1 Tablespoon parmesan cheese
truffle oil, optional
salt and pepper to taste

Method

Preheat oven to 400 degrees. Lay baguette slices on a cookie sheet and spray or drizzle with olive oil. Bake for approximately 5 minutes or until lightly toasted.

Heat olive oil and butter in a very large skillet. Add the onions and garlic and cook over medium heat for 5 minutes or until translucent and soft but not brown. Add the mushrooms to the skillet and cook for 10 minutes or until cooked and tender. Take skillet off the heat and add the cream cheese and parmesan cheese and mix until well blended. Add the parsley and add salt and pepper to taste. Add a a couple teaspoons of truffle oil, if desired.

Spoon one heaping tablespoon of mushroom mixture on each slice of crostini and arrange on a plate.

Serving Suggestion

Serve with Senorio del Aguila Reserva

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 20 minutes

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