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This crostini with wild mushrooms is rich and buttery and can be made in less than 20 minutes! It is an easy appetizer made with garlic, shallots, wild mushrooms and Garlic and Herb Boursin cheese. It is perfect for a cozy evening at home, but elegant enough for a dinner or holiday party, and it is a vegetarian appetizer that even carnivores will love!
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What are Crostini?
Crostini is the Italian word for, "little toasts", which is exactly what they are! They are usually made from thinly sliced baguette which is drizzled with olive oil and then toasted. They are topped with a variety of ingredients which usually includes meats, vegetables and cheese spreads.
In this recipe they are topped with Boursin cheese and then a sautรฉed mixture of wild mushroom, shallots and garlic.
Why You'll Love this Recipe
- Elegant and easy appetizer recipe that is ready in less than 20 minutes.
- Vegetarian appetizer recipe with umami flavor that even carnivores will love!
- Customizable. Feel free to try different mushrooms and cheese spread.
- Perfect appetizer for dinner parties, holidays and date nights.
Ingredients
- Golden Oyster mushrooms- These golden oyster mushrooms make this a little extra special, but you can use any wild mushrooms you like.
- Garlic and Herb Boursin or herbed goat cheese- This adds a little herby tanginess to cut the rich creaminess of the buttery mushrooms.
- Shallot- For more delicious flavor.
- Garlic- Because garlic.
- Butter- Use a good quality butter.
- Italian parsley- This adds some color and freshness to the dish.
- Baguette- A fresh crusty baguette.
How to make Wild Mushroom Crostini
Prep the baguette
Slice the baguette into about ยผ-1/2 inch slices. Cut them at an angle to increase surface area to hold the buttery mushroom goodness.
Brush sides of slices with olive oil and place them on a parchment lined baking sheet.
Bake them in a 400ยฐF oven for 8 minutes, (flipping them halfway through) until are golden brown.
Sautรฉe the mushrooms
Start by heating the mushrooms in a dry pan over medium heat. This will toast them slightly and elminate any moisture in the mushrooms. You don't want the mushrooms to steam, so this step helps get rid of any extra moisture.
Once they are browned and dry, add 1 Tablespoon of butter, plus the diced shallots and a pinch of salt. Sautรฉe these until the shallots are translucent.
Then, add the garlic and the remaining 2 Tablepsoons of butter and sautรฉe everything together until it is fragrant, being careful to make sure the garlic doesn't burn. Then, turn off the heat and set the mushrooms aside.
Assemble the Crostini
Spread each crostini with about a teaspoon of Boursin or herbed goat cheese.
Then, spoon about a tablespoon of sautรฉed wild mushroom mixture onto each slice. Sprinkle each crostini with chopped Italian parsley.
Serve and enjoy!
Variations and Options
- Truffle oil- If you are a fan of all things truffle, drizzle a small amount (a little goes a long way) of truffle oil over each crostini.
- Vegan- For a vegan option, skip the butter and cheese and use vegan butter or olive oil to sautรฉe the mushrooms, and a cashew ricotta spread or smooth roasted garlic for the crostini.
- Spread Options- Use a roasted garlic spread, hummus, flavored cream cheese along with, or instead of the herbed goat cheese.
- Mushroom varieties- Use any variety of mushrooms you like such as shiitake, cremini, chantrelle, or morel.
Frequently Asked Questions
Yes! Other wild varieties such as Shiitake, Cremini, or a combo of mushroom varieties works nicely as well.
Yes, you can make the crostini slices a few hours ahead, and you can make the mushrooms a day ahead and keep them in the fridge until you are ready to make the appetizer.
When you are ready to serve them, warm the mushroom mix in a sautรฉ pan over medium heat, with a teaspoon of butter. Once they are warm, assemble the crostini according to the directions in the recipe.
You can freeze the plain crostini and the sauteed mushrooms separately in a zip loc bag, or snap lock container for up to 2 months. When you want to make the appetizer, defrost both, warm the mushroom mixture in a pan with a teaspoon of butter and then assemble the mushroom crostini according to the directions in the recipe.
More Recipes
- Butternut Squash Soup with Crispy Black Lentils- This delicious fall soup is as gorgeous as it is delicious!
- Butternut Squash Ravioli with Crispy Sage and Brown Butter- This ravioli recipe can be either super homemade, or semi-homemade, it's up to you!
- Roasted Delicata Squash Salad with Maple Dijon Dressing- A veggie, fiber and flavor packed salad.
- Rigatoni with Creamy Mushroom Marsala- Vegetarian comfort food! This is another decadent recipe with mushrooms.
- Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli- Another delicious appetizer.
- Roasted Beet Hummus- Gorgeous, vibrant color and a delicious twist on traditional hummus.
Thank you for checking out these yummy mushroom crostini! I would love to hear from you in the comments below. Thank you for visiting Mollie in Montana~* โฅ๏ธ
๐ Recipe
Crostini with Buttery Golden Oyster Mushrooms
Ingredients
- 1 baguette
- 2 cups oyster mushrooms or other wild mushrooms
- 3 tablespoon shallot (about 1 small shallot)
- 1 finely chopped garlic clove
- ยผ cup Butter (ยฝ stick)
- 5 Ounces Boursin or herbed goat cheese
- 2 tablespoon Italian parsley, finely chopped
Instructions
Sautรฉed Mushrooms
- Roughly chop the mushrooms.
- Heat a large sautรฉe pan over medium heat.
- Add mushrooms to the dry pan and let them heat for a minute or two to wilt and release any moisture they have.
- Add salt and shallots and 1 Tablespoon of butter. Cook these all together for a couple of minutes, stirring regularly until the shallots are translucent and the mushrooms are browned.
- Add chopped garlic and the rest of the butter and let it all cook for about 2 minutes, stirring frequently so that the garlic doesn't burn.
- Turn off the heat and set aside
Crostini
- Preheat oven to 400โ.
- Cut the baguette into about 12 ยผ-ยฝ inch slices.
- Brush each piece with olive oil on both sides.
- Place baguette slices on a parchment lined baking sheet.
- Cook for 8 minutes, flipping the slices halfway through. The crostini should be slightly browned and crisp.
Assembling the Crostini
- Spread each crostini with Boursin or herbed goat cheese.
- Spoon the mushroom mixture onto each crostini.
- Sprinkle each with Italian parsley. Serve and enjoy!
Notes
Notes
- Garlic and Herb Boursin is my favorite for this recipe, but feel free to substitute an herbed goat cheese, or even a roasted garlic spread.
- To keep this recipe vegan and dairy free, use a vegan butter or olive oil in place of the butter, and a cashew cheese, or other vegan cheese spread in place of the Boursin.
- To make this ahead of time, prepare the crostini slices and then once they are completely cooled, place them in a zip loc bag. Make the buttery mushrooms and place them in a sealed container and store in the fridge for up to 3 days. When you are ready to serve, reheat the mushrooms in a pan on the stove with a little butter. Assemble and serve!
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