A hearty vegetarian wild mushroom crostini great for any gathering.
Ingredients
- ¼ cup, diced yellow onion
- 2 cloves, peeled and minced garlic
- 2 tablespoons butter
- 1 pound, cleaned and chopped mixed mushrooms
- ¼ cup dry white wine
- Sea salt and black pepper to taste
- Fresh sweet baguette or ciabatta
- Porcini oil (optional)
- Italian parsley, chopped
Preparation
Sauté the onions and garlic in the butter in a medium sauté pan over medium heat until the onion is golden and translucent, about 4 minutes. Add the mushrooms and cook over medium-high heat for 5 minutes. Add the wine and continue cooking until most of the moisture is cooked off. Remove from heat. Add salt and pepper to taste.
Slice bread in ½-inch-thick slices. Toast bread in the oven on a baking sheet or in a toaster oven until crispy. Set aside.
To assemble, top crusty bread with a scoop of the mushroom mix. Drizzle with porcini oil (optional) and sprinkle with chopped parsley. Serve warm or at room temperature.
About this recipe
Recipe shared by Far West Fungi featured in Fall Harvest 2018 Issue
