Three Mushrooms Crostini
Elevate your appetizer game with this irresistible Three Mushrooms Crostini recipe, a perfect balance of rustic and refined flavors. Featuring a medley of cremini, shiitake, and oyster mushrooms, sautéed in butter and garlic with a hint of thyme, this dish delivers a rich, earthy aroma that will captivate your senses. Served on golden, olive oil-drizzled baguette slices and topped with creamy ricotta, each bite is a luxurious blend of texture and taste. Finished with a sprinkle of fresh parsley, these crostini are ideal for entertaining or as an elegant snack. Quick to prepare in just 35 minutes, this recipe is perfect for mushroom lovers and gourmet enthusiasts alike. Whether served warm or at room temperature, these savory bites are guaranteed to impress!
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Recipe Information
Ingredients
- 1 loaf Baguette
- 4 tablespoons Olive oil
- 2 Garlic cloves
- 1 cup Cremini mushrooms
- 1 cup Shiitake mushrooms
- 1 cup Oyster mushrooms
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme
- 1 cup Ricotta cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into 1/2-inch thick slices, about 16 pieces. Arrange them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the baguette slices. Bake in the preheated oven for 8-10 minutes, or until the edges are golden and crisp.
While the baguette toasts, mince the garlic and set aside.
Clean the mushrooms with a damp paper towel and roughly chop them.
In a large skillet, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
Add the cremini, shiitake, and oyster mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and any liquid they release has evaporated.
Stir in the fresh thyme, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the crostini from the oven and let them cool for 2 minutes.
Spread a generous tablespoon of ricotta cheese onto each toasted baguette slice.
Top each slice with a spoonful of the sautéed mushroom mixture.
Finely chop the fresh parsley and sprinkle it over the crostini as garnish.
Serve warm or at room temperature. Enjoy your Three Mushrooms Crostini!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.0 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1250 mg | 96% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
