May 3, 2015
- 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
Tasting 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.
Serena's tips: Mix it up with as many different mushrooms types as you'd like for added depth of flavor.
- Website link
- Website address: www.williams-sonoma.com/recipe/mushroom-crostini.html
Recipe and photo courtesy of Williams-Sonoma.com.