This is delicious! I made it with rosmary instead of thyme because I didn't have it and still came out great. It was so quick and easy I definitely recommend this as a appetizer for a party favor.
Wild Mushroom-Chèvre Crostini
Notes: You can toast the baguette slices (step 1) and make the mushroom topping (steps 2 and 3) up to 1 day ahead. Allow both to cool before storing. Keep toast airtight at room temperature. Cover and chill mushrooms; reheat in a microwave oven at full power (100%), stirring occasionally, 4 to 5 minutes.
More From Sunset
- Calories: 111
- Calories from fat: 37%
- Protein: 4.4g
- Fat: 4.6g
- Saturated fat: 2.2g
- Carbohydrate: 12g
- Fiber: 0.8g
- Sodium: 165mg
- Cholesterol: 6.9mg
- 2 dozen baguette slices (cut diagonally 1/4 in. thick and 3 in. long; about 8 oz. total)
- 1 tablespoon olive oil
- 12 ounces fresh mushrooms (chanterelle, crimini, morel, oyster, porcini, shiitake, or common; choose about three kinds)
- 1 tablespoon butter or margarine
- 1 tablespoon minced garlic
- 1/4 cup minced shallots
- 1 teaspoon dried thyme
- 1/4 cup dry white wine
- 1/4 cup fat-skimmed chicken broth or vegetable broth
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 4 ounces fresh chèvre (goat) cheese
- 1 tablespoon chopped parsley
- 1. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil. Bake on the middle rack in a 350° regular or convection oven until golden, 15 to 20 minutes.
- 2. Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mushrooms (for shiitakes, remove entire stem). Rinse mushrooms well and drain. Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.
- 3. In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic and stir often until fragrant, about 1 minute. Add mushrooms, shallots, and thyme; stir often until liquid is evaporated and mushrooms are well browned, about 10 minutes. Add wine, broth, and vinegar and stir to release browned bits; boil until liquid is evaporated, 4 to 6 minutes. Add salt and pepper to taste. Keep warm over low heat, stirring occasionally.
- 4. Spread chèvre equally on toasted baguette slices. Spoon warm mushroom mixture equally over cheese. Sprinkle evenly with parsley. Serve warm.
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