Mushroom Crostini

Mushroom Crostini

Mushroom Crostini

Wild mushrooms may not only be indigenous to the Seattle area, or only Washington State for that matter, but there are not too many locales as passionate about their mushroom-picking season as those foraging folks around the Seattle area. If you don’t have the availability for wild mushrooms where you live, then substitute with a few different varieties that you can purchase.

  • 1 Lb Wild Mushrooms, chopped
  • 3 Tbsp Butter
  • 3 Shallots, chopped finely
  • 3 Garlic Cloves, minced
  • 1 Tbsp Chopped Fresh Sage
  • 1 tsp Rosemary
  • Salt and Pepper to taste
  • 1/3 C Cream
  • 1 C Grated Parmesan Cheese
  • 1 C Grated Fontina Cheese
  • 2 Baguettes, sliced to ½” slices

Preheat oven to 350°. In a large skillet, melt butter over medium heat. Add the shallots and stir for 2 minutes before adding the mushrooms. Stir together and cook for 7-8 minutes, until softened. Stir in the garlic, sage, rosemary, salt and pepper, and cook for an additional 2-3 minutes, then remove from heat. Stir in the heavy cream and transfer to a large mixing bowl. Add the parmesan and Fontina cheeses and mix together well. Spoon about 1 Tbsp mixture onto baguette slices and transfer to a large, lightly oiled baking sheet. Cook for 15-20 minutes, until golden brown and the cheese is melted.