Mushroom & Mascarpone Recipe

Slice the baguette

Preheat oven to 200°C (400°F). Slice the baguette on the diagonal into 12–16 slices, about 1 cm (1/2 inch) thick, to yield crostini-sized pieces.

Brush and toast

Arrange slices in a single layer on a baking sheet. Brush both sides lightly with 2 tbs olive oil. Toast in the preheated oven for 8–10 minutes, flipping once halfway, until golden and crisp at the edges. If you prefer a skillet, heat a large dry skillet and toast slices 1–2 minutes per side until golden.

Rub with garlic

Remove toasts from oven. While still warm, gently rub the cut side of the halved garlic clove over the top of each slice to impart subtle garlic flavor. Set aside on a cooling rack.

Prepare mushrooms and aromatics

Wipe mushrooms clean with a damp towel and slice into even pieces (thicker stems halved or quartered depending on size). Finely chop the shallot and mince the garlic. Zest the lemon and squeeze 1 tbs juice.

Heat fat

In a large sauté pan over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When the butter foam subsides and pan is hot (but not smoking), proceed to add aromatics.

Sweat shallot and garlic

Add the chopped shallot and a pinch of salt to the hot pan and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds more until fragrant, stirring so it doesn’t brown.

Sauté mushrooms

Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 4–6 minutes more until the mushrooms have released their moisture and are nicely browned. Season with 1 tsp kosher salt and 1/2 tsp black pepper while they cook.

Deglaze (optional)

If using, pour in 2 tbs dry white wine to deglaze the pan, scraping any browned bits from the bottom. Increase heat briefly to reduce the liquid until almost evaporated, about 1–2 minutes.

Finish with mascarpone and flavorings

Reduce heat to low. Stir in 120 g mascarpone until melted and coating the mushrooms. Add 1 tsp fresh thyme leaves, 1 tsp lemon zest, and 1 tbs lemon juice. If using, stir in 2 tbs grated Parmesan. Taste and adjust seasoning with additional salt and pepper as needed.

Fold in herbs

Remove pan from heat and stir in 2 tbs chopped parsley. The mixture should be creamy but not runny — if it's too thick, add a teaspoon of water or more lemon juice to loosen slightly.

Assemble bruschetta

Spoon generous tablespoons of the warm mushroom & mascarpone mixture onto each toasted baguette slice, distributing evenly so each toast has a good mushroom layer.

Garnish and serve

Arrange crostini on a platter. Drizzle each lightly with 1 tsp extra-virgin olive oil overall, sprinkle flaky sea salt (about 1/4 tsp distributed) and, if using, a pinch of crushed red pepper flakes for heat. Finish with a few extra flecks of chopped parsley and an optional small shaving of Parmesan. Serve warm or at room temperature.

Leftover tips: store mushroom mixture in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or lemon juice to loosen before serving on freshly toasted bread.