Mushroom Crostini Recipe

Slice and toast bread

Preheat the oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 pieces about 1/2" thick. Arrange slices in a single layer on a baking sheet.

Brush both sides of each slice lightly with 3 tbs olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper distributed across slices.

Toast in the oven for 8–10 minutes, flipping once halfway, until golden and crisp. Remove from oven and while still warm, rub the cut side of the halved garlic clove over each slice to impart a gentle garlic flavor.

Prepare mushrooms: Wipe mushrooms clean with a damp towel and slice evenly so pieces are roughly the same thickness. Pat any very wet mushrooms dry with paper towels.

Heat a large skillet over medium-high heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When the butter foams and oil shimmers, add the minced shallot and sauté for 1–2 minutes until fragrant and translucent but not browned.

Add the minced garlic and cook 30 seconds until aromatic. Add the sliced mushrooms in a single layer (they will release moisture). Let cook undisturbed for 2–3 minutes to develop color, then stir and continue cooking 4–5 minutes until most of the moisture has evaporated and mushrooms are nicely browned.

Stir in 1 tsp fresh thyme leaves and season with 0.75 tsp salt and 0.5 tsp black pepper. Pour in 2 tbs dry white wine or vermouth and scrape up any brown bits from the pan; allow the liquid to reduce by about half, about 1–2 minutes.

If using, stir in 2 tbs heavy cream or crème fraîche and cook 1 minute until warmed and slightly thickened. Remove from heat and stir in 2 tbs finely grated Parmesan, 0.5 tsp lemon zest, and 2 tbs chopped parsley. Taste and adjust seasoning.

Spoon about 1 heaping tablespoon (or more depending on size) of the warm mushroom mixture onto each toasted baguette slice, pressing slightly so topping adheres.

Finish with a light sprinkle of additional grated Parmesan if desired, a few microgreens or extra parsley, and an optional drizzle of 1 tsp olive oil across all crostini.

Serve immediately while crostini are warm and mushrooms are still tender. These are best eaten within 30 minutes of assembling to keep bread crisp.