mushroom crostini

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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  ~Luciano Pavarotti

This is a nice appetizer to make for company…

Baby Bella Crostini (serves 4)

1 lb baby bella mushrooms, washed and sliced

4 slices good quality, crusty Italian bread (sliced thick)

2 Tablespoons extra virgin olive oil

1/4 cup real butter

1 clove garlic, minced

1/4 cup dry red wine

In a skillet, melt olive oil and butter until bubbling, over medium heat. Add garlic and cook until slightly golden. Add the mushrooms and cook until browned and the butter and mushroom liquid have become dark and sticky. Add wine and cook until mushrooms have absorbed the liquid and the sauce has begun to thicken. Set aside. Spread butter on the 4 slices of Italian bread. Cook in a separate skillet until golden. Place 1 slice of  toast on each plate. Pile high with the mushrooms.



Kitchen Tip– Are you ever frustrated with the many different instructions there are out there concerning cleaning a cast iron pan? Worry no more. I’m not sure if I invented this technique or not (probably not) but it works like a charm! If wiping the inside of your cast iron cookware with a paper towel or brown bag  just isn’t working….simply pour a half inch of white vinegar in the bottom of the pan and turn on the burner underneath it. Allow the vinegar to come to a boil. Scrape the bottom and sides of the pan with a spatula or a large spoon until the undesired food matter is loose. Pour the vinegar out. Now try rubbing that pan with a paper towel! Pretty slick huh? 😉 Don’t forget to rub the clean pan with vegetable or canola oil to season properly.


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