Tested till perfect Wild Mushroom Crostini
Wild Mushroom Crostini
Photography by Matthew Kimura

Wild Mushroom Crostini

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 34


  • 1 1sourdough baguette, about 24 inches/60 cm
  • 1/4 cup 1/4cupbutter
  • 2 2shallotshallots, diced (or 1/4 cup/50 mL diced onion)
  • 2 2cloves garlic, minced
  • 8 cups 8cupsthinly sliced mixed mushrooms, (oyster,shiitake caps and portobello), about 1-1/2 lb (750 g)
  • 1 tsp 1tspdried thyme
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspminced fresh parsley
  • 2 tbsp 2tbsppumpkin seed oil
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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 Information Per piece: about

cal 46 pro 1g total fat 2g sat. fat 1g
carb 5g fibre 1g chol 4mg sodium 116mg

% RDI:

calcium 1 iron 3 vit A 1 folate 4
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