Wild Mushroom Crostini
Wild Mushroom Crostini
Photography by Matthew Kimura
This recipe makes 34 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 46 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 116 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 1 |
| folate | 4 |
The traditional Austrian pairing of mushrooms and pumpkin seed oil tastes even better on crispy crostini.
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 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tbsp minced fresh parsley
- 2 tbsp pumpkin seed oil
Preparation
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.
Source : Canadian Living Magazine: October 2005
- Keywords : Appetizers; Vegetarian; Skillet; Mushrooms; Bread; Shallots;
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