You are here:

Wild mushroom crostinis

Antony Worrall Thompson from Worrall Thompson
For a simple party or buffet dish try this creamy blend of wild mushrooms on garlicky toasts by Antony Worrall Thompson

Wild mushroom crostinis

Method

1. To make the crostini, cut a small baguette into slices at an angle, 5cm thick, dribble with olive oil and bake in an oven on 180°C/gas 4 until golden brown. Rub each slice with the whole clove of garlic and keep them warm.

2. For the topping, fry the butter in a frying pan, add the shallot and garlic and leave to sweat for a few minutes, then add the mushrooms. Cook them until they have released all of their juices, then fold in the parsley and stir until combined. Add seasoning to taste.

3. Top the crostini with the mushroom mixture and serve.

Comments add a comment

Be the first to add a comment...

Serves: Makes 18-24

Prep: 15 min
Cook: 15 min

Ingredients
1 small baguette
Olive oil, for drizzling
1 garlic clove, peeled

For the mushrooms:

60g Butter
125g fresh wild mushroom mix, diced
1 small shallot, peeled and diced
1 garlic clove, peeled and chopped
1 tbsp chopped parsley
salt and fresh ground black pepper