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Mushroom Crostini

Recipe Date:

May 3, 2015

Serving Size:

Cook Time:

00:30:00

Difficulty:

Easy

Measurements:

Imperial (US)

Ingredients

1/2 cup Olive oil (for the crostini)
2 Dozen slices coarse country bread, about 1/2 inch thick, and 3 inches in diameter
1 Garlic clove, halved (for the crostini)
5 tbsps Extra-virgin olive oil
1/2 lb Fresh white button mushrooms, brushed clean and chopped
1/4 lb Fresh cremini mushrooms, brushed clean and chopped
1/4 lb Fresh shiitake mushrooms, brushed clean, stems discarded, and caps chopped
2 Garlic cloves, finely chopped
2 tbsps Fresh flat-leafed parsley, finely chopped, plus reserve some whole leaves for garnish
2 tsps Fresh thyme leaves (or 1/2 tsp. dried)
1/2 tsp Fresh rosemary, minced (or 1/4 tsp. dried)
1 tsp Coarse salt, plus more to taste
Freshly ground black pepper, to taste
1/4 cup Oil-packed sun-dried tomatoes, finely chopped, plus some slivers for garnish

Directions

Pairing Notes: This is another recipe that was inspired by what’s growing in the Cartograph Garden (garlic, flat-leaf parsley, thyme, rosemary), as well as by mushroom season in Sonoma County. And mushrooms and Pinot noir are a delightful combination.

Chef's Tip: Mix it up with as many different mushrooms types as you'd like for added depth of flavor.

Recipe link

Recipe and photo courtesy of Williams-Sonoma.com.