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 |
- Portion size: 34
The traditional Austrian pairing of mushrooms and pumpkin seed oil tastes even better on crispy crostini.
Ingredients
- 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
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
