Crostini with Buttery Golden Oyster Mushrooms

Wild mushroom crostini on a black plate.

Crostini with Buttery Golden Oyster Mushrooms

This quick and easy appetizer is so rich and elegant, but can be made in less than 20 minutes. It's perfect for a dinner party, or holiday happy hour, but easy enough to made for an evening at home. Recipe includes dairy free and vegan options.

Print Recipe Pin Recipe

Prep Time:5

Cook Time:15

Course: Appetizer

Cuisine: American

Keyword: easy appetizer, quick and easy, vegetarian, vegetarian appetizer

Servings: crostini

Calories: 144kcal

Author: Mollie

Ingredients

1 baguette
2 cups oyster mushrooms or other wild mushrooms
3 tablespoon shallot (about 1 small shallot)
1 finely chopped garlic clove
¼ cup Butter (½ stick)
5 Ounces Boursin or herbed goat cheese
2 tablespoon Italian parsley, finely chopped

Instructions

Sautéed Mushrooms

Roughly chop the mushrooms.
Heat a large sautée 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 400℉.
Cut the baguette into about 12 ¼-½ 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

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!

Nutrition