Funghi Crostini Recipe

Toast the bread

Preheat the oven to 200°C (400°F). Arrange the 12 bread slices on a baking sheet in a single layer. Brush or lightly drizzle both sides with 2 tbs olive oil and sprinkle the 0.25 tsp salt evenly. Bake for 6–8 minutes, flip, and bake another 4–6 minutes until golden and crisp. Remove from oven and let cool slightly.

Infuse with garlic

While still warm, rub the cut side of the halved garlic clove over one face of each toast so a light garlic flavor is absorbed. Set crostini aside on a rack.

Prepare mushrooms

Pat mushrooms dry if needed and quarter them so pieces are bite-sized and roughly uniform.

Cook aromatics

In a large skillet, heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering and butter foams. Add the finely minced shallot and cook 1–2 minutes until translucent. Add the 2 minced garlic cloves and cook 30 seconds until fragrant, stirring so garlic does not brown.

Sear mushrooms

Add the quartered mushrooms in a single layer (work in two batches if skillet overcrowded). Cook without stirring for 2–3 minutes to develop color, then stir and continue cooking for another 3–4 minutes until mushrooms release their juices and begin to brown.

Deglaze and reduce

Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits. Continue cooking 2–3 minutes until most of the wine has evaporated and the liquid is glossy but not watery.

Add tomato and herbs

Stir in the finely diced tomato, 2 tbs chopped parsley, 1 tsp thyme leaves, 1 tsp salt and 0.5 tsp freshly ground black pepper. Cook 1–2 minutes to warm the tomato and marry flavors.

Finish

Remove the skillet from heat and stir in 1 tsp lemon juice to brighten flavors. Taste and adjust seasoning with more salt or pepper if needed.

Spoon generous portions of the warm mushroom mixture over each garlic crostini. If using, sprinkle about 2 tbs grated Parmigiano-Reggiano across the crostini and scatter remaining parsley for garnish.

Serve immediately while crostini are crisp and mushrooms are warm. Leftover mushroom topping keeps refrigerated for up to 3 days; reheat gently before serving.