Mushroom and Herb Crostini

Photo: psfreeman

The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container. Recipe by Kate Merker: December, 2010 from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/mushroom-and-herb-crostini-00000000048751/index.html.

Yield: 24 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 24 thin slice(s) baguette (from 1 small loaf)
  • 3 tablespoon(s) olive oil
  • 12 ounce(s) assorted mushrooms, thinly sliced
  • 1/2 cup(s) white wine
  • Kosher salt and black pepper
  • 1 tablespoon(s) chopped fresh chives

Preparation

  1. 1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side
  2. 2. Heat the remaining tablespoon of oil in a large skillet over medium-high heat and add the mushrooms. Cook until tender, 4 to 5 minutes. Add the wine and simmer until the liquid has evaporated, 3 to 4 minutes; season with ¼ teaspoon each salt and pepper.
  3. 3. Dividing evenly, top the toasted baguette slices with the mushrooms and sprinkle with the chives.
June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom and Herb Crostini Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy