• Prep Time:
  • Cooking Time:
  • Serves: 15 Servings

Wild Mushroom Crostini - Martha Stewart Living

  • Recipe Submitted by on

Category: Appetizers, Vegetables

 Ingredients List

  • 1 oz Dried porcini mushrooms
  • 3 Cloves garlic, peeled
  • 1/2 c Flat-leaf parsley, chopped
  • 1/2 ts Kosher salt
  • 1 Long Italian or French
  • -bread, sliced 1/4 inch
  • -thick on the diagonal
  • Extra-virgin olive oil,
  • -for bread
  • 3 tb Unsalted butter, or as
  • -needed
  • 3 tb Olive oil, or as needed
  • 2 Shallots, peeled and finely
  • -chopped
  • 1/2 tb Fresh thyme leaves, about
  • -5 sprigs
  • Salt & freshly ground pepper
  • 1/2 c Dry white wine
  • 2 lb Assorted wild mushrooms,
  • -such as shiitake, cremini,
  • -oyster, and chanterelle,
  • -cut into 1/8-inch slices

 Directions

1. In a bowl, combine dried porcini and 1 1/2 C hot water. Let sit until
soft, about 15 minutes. Remove from soaking liquid. Carefully pour off
liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.

2. Chop together garlic, parsley, and kosher salt. Make crostini by
grilling or toasting bread under broiler. Brush lightly with extra- virgin
olive oil. Season with salt and pepper.

3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low heat.
Add porcini, shallots, and thyme and cook, stirring often, until shallots
wilt, about 10 minutes. Season well with salt and pepper. Add wine and cook
over medium-high heat until liquid is almost completely reduced, 5 to 7
minutes. Add reserved porcini liquid and cook until almost completely
reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl,
and set aside.

4. Rinse skillet, dry, and return to high heat. Starting with the firmest,
cook mushrooms in 2 batches using a T of butter and oil for each batch.
Season well with salt and pepper, and reduce heat to medium. Cook, stirring
often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large
bowl while second batch cooks.

5. Return all the mushrooms to the pan. Add porcini and parsley mixtures.
Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes.
Adjust seasonings and remove pan from heat.

6. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of
the mushroom mixture on each slice of crostini and arrange on a plate.

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