Featured in our Holiday 2021 Food + Entertaining article, Festa Italiana, this delicious Wild Mushroom Crostini is a perfect holiday appetizer your friends and family are sure to love.
Wild Mushroom CrostiniCourse: Appetizers
One thin baguette, sliced into ¾-inch thick pieces
One garlic clove, peeled
8 ounces shiitake mushrooms, thinly sliced with stems trimmed
3 tablespoons butter
1 tablespoon extra virgin olive oil
3 tablespoons chopped shallots
¼ cup dry white wine
¾ cup heavy cream
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
¼ teaspoon dried tarragon leaves, crushed
1 red chili pepper, shaved and sliced with seeds removed
Finely chopped chives, for garnish
Additional Maldon finishing salt and freshly cracked black pepper, to taste
- Wash and pat dry the mushrooms. Slice the stems and caps ⅛-inch thick.
- Toast the baguette slices until golden brown. Then rub a garlic clove over toasted slices.
- Heat butter and olive oil in a skillet. Add the chopped shallots and sauté for 2 minutes, or until translucent. Add the mushrooms to the skillet. Stir and sauté for about 7 minutes, or until light golden brown on both sides. Add ¼ cup white wine and sauté for another minute until it is reduced (most of the wine will be cooked off with only 1–2 tablespoons of liquid remaining in the skillet). Add the heavy cream, tarragon leaves, salt, and freshly cracked black pepper. Stir to combine and cook until thickened, about 2 minutes.
- Top crostini with mushrooms then garnish with Maldon finishing salt, sliced red chili pepper, and chives. Serve immediately.