Jul 14 2026
Restaurants›Timpano Hyde Park›Mushroom Crostini Recipe

Mushroom Crostini Recipe

Inspired by Timpano Hyde Park
Time45m
Serves6

fontina, roasted pearl onions

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Ingredients

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Crostini Base

Mushroom Topping

Roasted Pearl Onions

Method

Crostini Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Slice the Baguette

    Cut the baguette into 1/2-inch thick slices.

  3. 3

    Brush with Olive Oil

    Place the baguette slices on a baking sheet and brush one side with olive oil.

  4. 4

    Toast the Baguette

    Toast in the preheated oven for about 10 minutes or until golden brown.

Mushroom Topping Preparation

  1. 5

    Sauté the Mushrooms

    In a skillet over medium heat, add the mushrooms and sauté for about 5-7 minutes until they are browned and tender.

  2. 6

    Add Garlic and Thyme

    Add minced garlic and thyme to the mushrooms, cooking for an additional 2 minutes until fragrant.

  3. 7

    Season the Mushroom Mixture

    Stir in salt and black pepper, and remove from heat.

  4. 8

    Add Fontina Cheese

    Mix in the shredded fontina cheese until melted and well combined.

Roasted Pearl Onions Preparation

  1. 9

    Prepare the Pearl Onions

    In a separate pot, bring water to a boil. Add pearl onions and cook for 2-3 minutes until slightly tender. Drain and cool before peeling.

  2. 10

    Sauté the Onions

    In the same skillet used for the mushrooms, melt butter over medium heat. Add the peeled pearl onions.

  3. 11

    Add Honey and Balsamic Vinegar

    Drizzle honey and balsamic vinegar over the onions, then season with salt and black pepper.

  4. 12

    Caramelize the Onions

    Cook for about 10 minutes, stirring occasionally, until onions are caramelized and golden brown.

Assembly

  1. 13

    Assemble the Crostini

    On each toasted baguette slice, spoon a generous amount of the mushroom mixture, and top with a few caramelized pearl onions.

  2. 14

    Serve

    Arrange the crostini on a serving platter and serve warm.

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