Wild Mushroom Crostini

Wild Mushroom Crostini Author: Canadian Living Credits: Wild Mushroom Crostini

The traditional Austrian pairing of mushrooms and pumpkin seed oil tastes even better on crispy crostini.

  • Portion size 34 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 sourdough baguette about 24 inches/60 cm
  • 1/4 cup butter
  • 2 shallots diced (or 1/4 cup/50 mL diced onion)
  • 2 cloves garlic minced
  • 8 cups thinly sliced mixed mushrooms (oyster,shiitake caps and portobello), about 1-1/2 lb (750 g)
  • 1 teaspoon dried thyme
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons pumpkin seed oil

Method

Cut baguette into 1/2-inch (1 cm) thick slices; arrange on rimmed baking sheet. In large skillet, melt butter over medium heat; brush 2 tbsp (25 mL) over slices. Broil, turning once, until golden and crisp, about 4 minutes. Set aside.

Meanwhile, add shallots and garlic to skillet; saut?ntil softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil golden and liquid is evaporated, 10 minutes. Stir in parsley.

Top each crostini with 1 tbsp (15 mL) mushroom mixture; drizzle with pumpkin seed oil. Serve warm.

Nutritional facts <b>Per piece:</b> about

  • Sodium 116 mg
  • Protein 1 g
  • Calories 46.0
  • Total fat 2 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Mushroom Crostini

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