Save Elevate your appetizer game with these Wild Mushroom & Garlic Crostini. This dish brings together the earthy richness of sautéed mixed mushrooms with the aromatic punch of fresh garlic and thyme, all served on perfectly golden, crispy baguette slices. It's a sophisticated yet simple Italian-inspired starter that highlights the depth of umami flavors.
Save The secret to this recipe lies in the contrast of textures—the crunch of the oven-baked bread against the tender, buttery mushrooms. By rubbing the warm toast with a fresh garlic clove, you infuse the bread with a fragrant aroma that perfectly complements the topping.
Ingredients
- Bread & Garlic: 1 baguette (sliced into 8 diagonal pieces), 2 tablespoons olive oil, 2 large garlic cloves (one whole, one minced).
- Mushrooms: 300 g mixed wild mushrooms (cremini, shiitake, oyster), 1 tablespoon unsalted butter, 1 tablespoon olive oil, 1 small shallot (finely chopped), 1 teaspoon fresh thyme leaves, salt and freshly ground black pepper.
- To Finish: 30 g Parmesan cheese (shaved), fresh thyme sprigs.
Instructions
- Step 1
- Preheat your oven to 200°C (400°F).
- Step 2
- Arrange the baguette slices on a baking sheet and brush both sides with 2 tablespoons of olive oil. Bake for 8–10 minutes, turning once, until golden.
- Step 3
- While the toasts are still warm, rub one side of each with the whole peeled garlic clove, then set them aside.
- Step 4
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sauté the shallot for 1 minute, then add the minced garlic for 30 seconds.
- Step 5
- Add the sliced mushrooms and season with salt and pepper. Cook for 5–7 minutes until golden and any liquid has evaporated. Stir in the thyme leaves.
- Step 6
- Spoon the mushroom mixture onto the toasts, top with shaved Parmesan and extra thyme, and serve warm.
Zusatztipps für die Zubereitung
To achieve the best texture, ensure the skillet is hot before adding the mushrooms so they sear and brown rather than steaming in their own moisture. Don't skip rubbing the whole garlic clove on the warm bread; it provides a much more delicate and even garlic flavor than using garlic powder.
Varianten und Anpassungen
This recipe is easily adaptable. For a vegan version, simply omit the Parmesan or use a plant-based alternative, and replace the butter with additional olive oil. For those with gluten sensitivities, use a high-quality gluten-free baguette.
Serviervorschläge
These crostini are best enjoyed immediately while warm. They pair beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio, which cuts through the richness of the sautéed mushrooms and butter.
Save Whether you're hosting a festive gathering or simply looking for a gourmet snack, these wild mushroom crostini are a foolproof way to impress your guests with minimal effort and maximum flavor.
Common Questions
- → What types of mushrooms work best for this dish?
A mix of cremini, shiitake, and oyster mushrooms provides a rich, earthy flavor and varied texture, but other wild mushrooms can be used as well.
- → How can I achieve a crisp toast base?
Brush the sliced baguette with olive oil and bake at 200°C (400°F) until golden and crisp, about 8-10 minutes, flipping once.
- → Is it possible to make this dish vegan?
Yes, omit Parmesan and substitute butter with additional olive oil for a plant-based version without losing flavor.
- → How should fresh thyme be added for best flavor?
Stir fresh thyme leaves into the mushroom mixture during cooking and garnish the finished crostini with extra sprigs for aroma.
- → What wine pairs well with these crostini?
A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the savory mushrooms and garlic notes beautifully.
- → Can I prepare the mushroom topping ahead of time?
Yes, sautéed mushrooms can be made in advance, but assemble crostini just before serving to maintain toast crispness.