Wild Mushroom Garlic Crostini (Print View)

Sautéed wild mushrooms on crispy garlic toasts, finished with shaved Parmesan and thyme.

# Components:

→ Bread & Garlic

01 - 1 baguette, sliced into 8 diagonal pieces
02 - 2 tablespoons olive oil
03 - 2 large garlic cloves, peeled

→ Mushrooms

04 - 10 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small shallot, finely chopped
08 - 1 teaspoon fresh thyme leaves, plus more for garnish
09 - Salt and freshly ground black pepper to taste

→ To Finish

10 - 1 ounce Parmesan cheese, shaved
11 - Fresh thyme sprigs for garnish

# Directions:

01 - Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons olive oil.
02 - Bake for 8 to 10 minutes, turning once halfway through, until golden and crisp.
03 - While still warm, rub one side of each toast with a peeled garlic clove. Set aside.
04 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shallot and sauté for 1 minute until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
05 - Add the sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden and any liquid has evaporated.
06 - Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed.
07 - Spoon the mushroom mixture evenly over the toasted bread slices. Top each crostini with shaved Parmesan and a few fresh thyme leaves or sprigs.
08 - Serve the crostini warm.

# Expert Advice:

01 -
  • These come together in about thirty minutes, which means you can actually enjoy your guests instead of being glued to the stove.
  • The mushrooms develop this incredible savory depth that feels fancy without any fussy technique.
  • Each crostini is crispy on the outside, tender within, and topped with something that tastes like you tried way harder than you actually did.
02 -
  • Don't skip the step where you cook the mushrooms down until they're golden and any released liquid has evaporated—wet mushrooms will make soggy crostini, and that ruins the whole thing.
  • Rubbing the warm toast with a garlic clove is so much better than mincing garlic into oil for brushing because the heat of the bread actually softens the garlic and distributes it evenly without any harsh raw bite.
03 -
  • Shave your Parmesan with a vegetable peeler or cheese shaver just before serving so it's thin enough to almost melt into the warm mushrooms.
  • If your mushrooms release a lot of liquid as they cook, pour it off and cook them a minute longer—concentrated mushroom flavor beats watery crostini every time.
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